CABBAGE
Cabbage (Brassica oleracea) is the mother of all Brassicas, which includes Broccoli, Brussels Sprouts, Cauliflower, and more. We cultivate four varieties of Cabbage — Red and Savoy Cabbage which are of European origin, and Napa Cabbage, a Chinese variety. Note that if the outer leaves have a bit of wilt or discoloration, they are perfectly fine, as you’ll likely strip those off before you use it, anyway!
In season: Mid-September through December
Nutritional value: Cabbage is high in vitamin C and K, fiber, folate, potassium and calcium. All of our Cabbage varieties also contain glucosinolates, the sulphur-smelling compounds that are thought to prevent cancer. Our Red Cabbage and Purple Napa Cabbage contain even more vitamin C than their green counterparts, and are also loaded with polyphenols and anthocyanins, which are powerful antioxidants.
Storage tips: Cabbage will store in your fridge for well… a while. Toss them in the back of your crisper drawer or on the shelf and they will hold for months! We don’t recommend washing or peeling back your Cabbage until you are ready to eat it, as any soil residue and the outer leaves will protect it, extending the shelf life!
Culinary uses: Cabbage can be eaten raw, braised, steamed, roasted, boiled, pan-fried, or grilled! We love it tossed into soups, mixed into slaws and salads, and in stir-fry! Can’t stand the smell of Cabbage when cooking? Your first step is to not overcook your Cabbage, as this cruciferous veg contains the second highest amount of sulphur pungency precursors, which is the source of the smell. Other tips include opting to cook your Cabbage in stainless steel or enameled cast iron, or adding a bay leaf or a wedge of lemon to the Cabbage while cooking. If all else fails, plug your nose!
