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CABBAGE

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Date: December 9, 2016

Cabbage is fabulous raw in salads or tacos and burritos as substitute for lettuce. Remove the outer leaves before using. Try pairing it with kohlrabi and making coleslaw with both. We grow three different varieties on the farm: green, red and savoy.

Green Cabbage – the wide fan-like leaves are pale green in color with a slightly rubbery texture when raw. Slice the leaves thinly. It can be eaten raw (think coleslaw) or can go into stir-fries and soups. The whole leaves are perfect for cabbage rolls. Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks.

Red Cabbage – similar to green cabbage, but with dark reddish-purple leaves, the flavor is a little deeper and earthier. The fun color is great in coleslaw and leafy green salad mixes.

Savoy Cabbage – is easily recognizable for it’s crinkled leaves and lacy veins. It’s one of the best varieties of cabbage to cook with! Try pairing it with red wine, apples, spices, shellfish, horseradish and meat.


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