Winter Ingredient Essentials: Cabbage

From green and red to Napa, Chinese, Savoy and bok choy, cabbage is anything but boring! Though we love it for its crisp crunch, bright color, and full flavor, cabbage is also its own nutritional powerhouse. Cabbage is a great source of Vitamin C and Vitamin K which are vital for keeping your body and your bones strong and healthy. It is also rich in folates and cholesterol free and has enough fiber to help fill you up and get you through your day. At 17 calories a shredded cup it is no wonder it’s a staple in our kitchens!

How do I pick the best cabbage?

No matter which variety you choose, your pick should have a compact head with tightly layered leaves. The outer leaves may appear darker and a bit dull but not to worry, just remove them to get to the young, crisp leaves. The cabbage should have vibrant color whether it is green or red, with no blemishes or soft spots. The head should look crisp and feel heavy for its size. The stems should be firm, not limp or withering.

What can I make with cabbage?

When you think of cabbage the first dish to pop into your head may be coleslaw or curtido, the slaw we enjoy with delicious Salvadoran pupusas. But there is so much more you can make with cabbage! Add bok choy to stir fry dishes and shredded green cabbage to stews. Red cabbages cut into wedges are perfect for grilling drizzled with a bit of olive oil and sprinkled with salt or shredded with green cabbage to make a hearty salad great on its own or as topping for burgers, tacos and more!

To prep your cabbage simply remove the loose and limp outer leaves, then rinse head under cool water. For shredded cabbage, core cabbage first. To core simply cut cabbage in half from top to bottom, directly through the core and stem. Then carefully cut each half again to make quarters. Using the tip of your knife cut out the woody core from each quarter. Then thinly slice or shred as needed. For cooking cabbage quarters, leave core intact as this helps keep the leaves from tearing away from the stem.

Keep your cabbages fresh by storing in the crisper of your refrigerator. Uncut, outer leaves intact, a compact head of cabbage can remain fresh for two weeks or more! Varieties with looser leaves, such as bok choy, will keep fresh for 3-4 days in the crisper. For premium freshness do not cut into cabbages, remove outer leaves or rinse until ready to use.

Recipes to try include: Niños Envueltos, Cabbage and Spinach Tamales and Grilled Chipotle Pork Tacos with Red Slaw.