Description

Tender and juicy, common green cabbage has tightly wrapped pale green thick and pliable leaves. Round and solid and almost white in the center, this vegetable is heavy for its size. Cabbage is a staple for adding flavor to salads, casseroles, soups and stews. The sturdy leaves are perfect for making cabbage rolls. Core; cut into wedges; steam, bake, boil, braise or microwave until tender. Do not overcook or this vegetable becomes mushy. Pair with leeks, onions and bacon to enhance its good taste. Toss raw in stir-fries. Make traditional coleslaw. Soak shredded cabbage in ice water for crisper coleslaw. Dry well to remove moisture. Cabbage pairs well with sea scallops, monkfish, corned beef and pasta. A one and one-half pound head makes six to eight cups of shredded cabbage. To store, refrigerate in a plastic bag.