The Wisconsin Fresh Market Vegetable Growers invite you to
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Cabbage has been cultivated for centuries and dates back to Greece in 600 B.C. It was primarily used medicinally to treat gout, stomach problems, deafness, and headache.
Cabbage is a cool season vegetable grown in early spring and again in fall. Varieties include green, red, and savoy or crumpled leaf cabbage. Purple cabbage has higher levels of vitamin C while savoy cabbage touts more vitamin A, calcium, iron and potassium.
Although there are other cruciferous vegetables that provide more vitamins and nutrients than cabbage, this vegetable is eaten in more countries worldwide.
What to Look for When Purchasing
Select heavy, solid heads with few, loose wrapper leaves. The wrapper leaves should be clean and flexible and not limp. Savoy types of cabbage will be “looser”. Don’t purchase cabbage heads that have been cut because as soon as the head is cut, it begins to lose vitamin C.
Don’t wash cabbage prior to storage. It can be stored in the refrigerator with or without a plastic bag.
To prepare cabbage, cut the head into quarters. Use a stainless steel knife to cut cabbage to prevent a reaction between carbon steel and the cabbage that turns green cabbage black and red cabbage blue. Place one of the cut edges of the cabbage on the cutting board and slice to the desired thickness. If you choose to cook cabbage, be sure not to overcook it as the result is an overly strong flavor.
▸Sauteed or stir fried with other vegetables
▸Red cabbage goes well in pasta salads, green salads, and with fried rice