The term cabbage is a derived from the French word “caboche” (head). The cabbage family is large and includes green and red cabbage, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale. Cabbage has many forms: flat, round, oval, compact or loose; and the leaves can be curly or plain. The most common form of cabbage in the U.S. comes in compact heads of waxy, tightly wrapped leaves ranging in color from almost white to green to red. Sauerkraut is a fermented cabbage often used as a condiment or side dish.

Season: available year-round

How to select: Look for a head that is heavy for its size with crisp, firmly packed leaves.

How to store: Wrapped in plastic in the refrigerator for a week.

How to prepare: Boiled or stir-fried; raw in coleslaw, .

Matches well with: apples, bacon, bechamel sauce, beets, butter, caraway seeds, carrots, celery root, chervil, chives, coconut, cream, garlic, ham, horseradish, leeks, lemon, lime, mustard, nutmeg, olive oil, onions, parsley, pepper, potatoes, sausages, spinach, vinegar

Cabbage is one of the most commonly used vegetables world-wide. Almost every single civilization has used one form or another of this plant as a food.  Some examples are Kimchi, a Korean fermented cabbage and spice recipe that is a staple of the Korean diet to Eastern Europe’s Stuffed Cabbage and Germany’s Coleslaw. It is generally inexpensive, grows fast and well and stores for a long time.

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