Cabbage - Green

Green Cabbage is round with layers of superimposed leaves with the inner leaves often lighter in colour than the outer leaves.  The colour ranges from pale to dark almost grey green.  Green Cabbage have a defined taste and crunchy texture.  Cabbage is an excellent source of vitamin A, B and C as well as fiber.

Storage: Put the whole head in a plastic bag in the crisper of the refrigerator to keep for up to 2 weeks.  Cover a partial head tightly with plastic wrap and refrigerate, use within a couple of days.

General Use: Remove the thick fibrous outer leaves and cut the cabbage into pieces and wash under running water.  If there are any signs of worms or insects soak the head in salt water or vinegar water for 15-20 minutes first.  To preserve its vitamin C content, cut and wash the cabbage right before cooking or eating it.  To cut cabbage into smaller pieces, first quarter it and remove the core.

Slaw: Make delicious coleslaw by pouring your favourite onto a mix of finely sliced cabbage (green, red or a mixture), grated carrot, cashew nuts, raisins, finely chopped green pepper and Italian flat parsley.  Toss gently to coat.

Stuffed: Cabbage leaves are a great way to inspire leftovers.  Spoon some leftovers such as rice salad or a vegetable mixture onto the centre of a cabbage leaf and roll into a neat little package.  Bake in medium heat oven until hot.  Enjoy your easy and healthy version of stuffed cabbage, a traditional eastern European dish.

Sautéed: Chop up cabbage and onions.  Heat olive oil in a pan and add the cabbage and onion.  Sauté until wilted but still crisp.  Serve over cooked buckwheat.

Stir Fried: Heat olive oil in a frying pan, add chopped cabbage and stir-fry for 4-5 minutes or until tender but still crisp.

Steamed: Place chopped cabbage in a steamer and cook for 5-10 minutes until tender but still crisp.

Boiled: Bring a pan of water to the boil, add chopped cabbage and simmer for 5-8 minutes until tender but still crisp.