How to Store Cabbage
• Keep cabbage whole and unwashed in the crisper drawer of your refrigerator. It can last up to 2 weeks.
• Once cut, wrap the remaining cabbage in plastic and refrigerate; use within a few days.
Classic Cabbage Salad Recipe
Ingredients:
• 1 medium head green cabbage, thinly sliced
• 2 carrots, grated
• 1/2 red onion, thinly sliced (Optional)
• 2 tablespoons cider vinegar
• 1 tablespoon honey (Optional)
• 1/4 cup olive oil
• Salt and pepper to taste
• 2 tablespoons fresh parsley or dill, chopped
Instructions:
1. In a large bowl, combine the sliced cabbage, grated carrots, and sliced onion.
2. In a small bowl, whisk together cider vinegar, honey, olive oil, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until everything is well coated.
4. Let the salad sit for at least 30 minutes in the refrigerator before serving to allow the flavors to meld.
5. Garnish with fresh parsley or dill before serving.
Chef's Tips
• Enhancing Flavor Naturally: Before assembling your salad, sprinkle sea salt over the sliced cabbage, grated carrots, and sliced onion, and mix well. Allow the mixture to sit for 5 to 10 minutes. This process helps to draw out moisture and concentrate the flavors. With this salting process in place, you might find it possible to omit step 4 altogether.
• Roasting for Sweetness and Tenderness: If you're looking to bring out a sweeter, more tender quality in your cabbage, roasting is the way to go. Simply cut the cabbage into wedges, lightly drizzle with olive oil, and season with salt and pepper. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until the edges are nicely crisped and browned.
• The Versatility of Cabbage: Cabbage's nutritional benefits, texture, and flavor make it an exceptional addition to a variety of dishes, from salads and soups to stir-fries and more. Its versatility in being delicious both raw and cooked ensures it has a place in kitchens around the world. Don't hesitate to experiment with cabbage in your recipes; its adaptability might surprise you!
Fun Facts
• Ancient Cultivation: Cabbage has been a staple in human cultivation for over 4,000 years. It was highly prized by the ancient Greeks and Romans, not just for its taste but for its medicinal properties.
• Diverse Varieties: With over 400 different varieties of cabbage available worldwide, this versatile vegetable comes in an array of colors ranging from green to red to purple. Its shapes also vary, from round to conical. Each variety brings its unique flavor and texture to the table, making cabbage a versatile ingredient in many dishes. Next time, consider trying the purple variety for a delightful taste surprise.
• A Family Affair: Cabbage is member of the Brassica family, a genus known for its nutritious and flavorful vegetables, including broccoli, cauliflower, and kale.
Nutrition Facts
• Cabbage is rich in vitamins K, C, and B6, and a good source of fiber, manganese, and folate.
• It contains powerful antioxidants, including sulforaphane and indole-3-carbinol, which have been shown to have anti-inflammatory and cancer-preventive properties.
