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Published on May 26, 2016


May 26, 2016

CabbageFarm Market/Growing Season: 

Buying Tips: 

Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes.
Avoid any cabbage heads with damaged leaves that feel light in weight.

Keep dry, unwashed cabbage in the vegetable bin in the refrigerator.  


Rinse the cabbage under cold running water just before use. Peel away outer leaves and cut it in half through the stem at the end. Lay it flat and quarter it, again through the stem end. Balance each section upright and slice away the triangular core exposed at the base. From there, chop or grate the quarters.

Serving Suggestions:

Enjoy raw cabbage in coleslaw or sauerkraut, use braised in stir fry or wrap savory fillings in a boiled cabbage leaf to make a healthy wrap.

Key Nutrients: 

This cruciferous vegetable is full of antioxidants, phytonutrients and Vitamins A and C. 

Complementary Flavors: 
Apples, apple cider, caraway seeds, carrots, olive oil, potatoes, and vinegar. 

Yummy Cooked Cabbage


  • 1 Tbsp olive oil
  • 1 large onion or leek, chopped
  • 2 lbs green cabbage, thinly sliced (about 9 cups)
  • 2 carrots, shredded (1 cup)
  • 1/2 tsp sea salt
  • 1 tsp fennel seed
  • 1/2 tsp brown mustard seeds
  • 4 twists of black pepper
  • 1/2 lemon juiced, 1/4 lemon zest
  • Handful of chopped parsley or celery leaves


  1. Heat large skillet over medium high heat; add oil and onion; sauté until soft, about 4 minutes.
  2. Add a pinch of salt and the spices; cook just until fragrant. 
  3. Add cabbage, carrots and another pinch of salt; cook until cabbage is softened about 10 minutes.
  4. Serve with a sprinkle of feta cheese if desired.

Cooking Tips:

  • A 2 lb cabbage yields about 9 – 10 cups sliced and 5 – 6 cups cooked. The amount varies according to the type of cabbage and if the head is loose or tight.
  • Red cabbage is great for marinating as it has a coarse texture that holds up. It keeps salads crunchy and works great in slaw.

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