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Fresh Green Cabbage
What it is
This is a whole head of fresh green cabbage. Cabbage is a leafy green or purple vegetable that grows in cool climates. It is a member of the Brassica family, which also includes broccoli, cauliflower, and kale. Cabbage has a crisp texture and a slightly peppery flavor. It is a versatile ingredient that can be eaten raw or cooked.
How people cook with it
Cabbage is a staple in many cuisines around the world. It can be used in a variety of dishes, from salads and slaws to soups and stews.
- Shredded for coleslaw
- Braised with meats
- Added to stir-fries
- Wrapped around fillings
To prepare cabbage, remove any wilted outer leaves. You can then cut the head in half or quarters, depending on your recipe. For shredding, use a sharp knife or a mandoline. If you are cooking cabbage, it can be steamed, boiled, sautéed, or roasted. Cabbage cooks relatively quickly, so be careful not to overcook it, which can make it mushy and impart a strong sulfurous smell. Tender leaves are usually preferred.
How it differs from similar foods
Green cabbage is the most common variety. It has a firm, dense head and a mild flavor. Red cabbage, while similar in texture, has a slightly sweeter taste and a beautiful deep purple color that can bleed into other ingredients when cooked.
Who it is for
Home cooks and professional chefs use cabbage for its affordability and versatility.
How to keep the rest
Store any unused portions of cabbage in the refrigerator. Wrap the cut end tightly in plastic wrap or place it in a sealed container. It will stay fresh for several days when stored properly.