Organic Green Cabbage
Season: Grown in California! Fall through Spring
Flavor: Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks.
Storage: Whole cabbage can be stored in your fridge for a long, long time, up to two months or more. Cut cabbage heads wrapped in plastic will keep in the refrigerator for several weeks. Don’t wash your cabbage before you store it — washing the head will just accelerate its decline.
How to use: Sliced thinly, green cabbage can be eaten raw or it can go into stir-fries, soups, and braises. The whole leaves can also be used to make cabbage rolls. Cabbage can be eaten raw, braised, steamed, boiled, pan-fried and even roasted. Whatever you do, don’t overcook it. Cooking cabbage too long — especially in water — gives off the distinctly stinky smell that has caused a bit of an image problem for the vegetable.
Nutrition: Cabbage is really good for you. In general, it is loaded with Vitamin C, Vitamin K and fiber, and is a good source of folate, potassium and even calcium. All cabbage varieties also contain glucosinolates, the sulphur-y smelling compounds that are thought to be cancer-preventing chemicals.