• Cabbage

Cabbage has long been a widespread dietary staple due to both its abundance and durability. The robust flavors of these leafy vegetables are packed with crunch and nutrients. 
 
Red cabbage—regarded as one of the most nutritious and best tasting vegetables around—contains even more protective phytonutrients than its popular green cousin. So add some texture, some color and some great savory flavors to any number of dishes with raw or cooked cabbage.

Care & Handling

Selection: 

Look for solid, heavy heads of cabbage, with no more than three or four loose “wrapper” (outer) leaves. These outer leaves should be clean and flexible but not limp, and free of discolored veins or worm damage. The stem should be closely trimmed and healthy looking, not dry or split. The inner and outer leaves should be tightly attached to the stem.

Storage: 

Place the whole head of cabbage in a perforated plastic bag and store it in the refrigerator crisper. An uncut head of green cabbage will keep for at least two weeks. Once a head of cabbage is cut, cover the cut surface tightly with plastic wrap and use the remainder within a day or two. Rubbing the cut surface with lemon juice will prevent discoloration.

Preparation: 

The interior of a head of green cabbage is nearly always clean, but if you want to rinse it, do so shortly before cooking the cabbage, and after you cut or chop it. To conserve its nutrients, don't cut up cabbage until you're ready to cook it. When cutting cabbage into wedges, leave part of the core intact to help hold the leaves together. However, when cabbage is to be cut up into smaller pieces, the first step is to quarter and core it: Cut the cabbage in quarters through the stem. Then cut out a wedge-shape section from each quarter to remove the stem and core. To slice or shred cabbage, place a quarter wedge on the cutting board, resting on its side. Slice through the wedge vertically to cut it into wide ribbons or fine shreds. You can also grate cabbage by hand on the coarse side of a grater, or shred it in the food processor, using the grating disk.

Nutrition & Health Benefits: 

Along with vitamin C, cabbage contains significant amounts of fiber and nitrogen compounds known as “indoles” which have been shown to lower the risk of various forms of cancer.

© 2017 Growers Express, Green Giant, Sprout, the Giant and Sprout equity characters are trademarks of B&G Foods.