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Cabbage- storage tips and recipes


Cabbage should be stored in the fridge in a plastic bag: it should keep for a week or even several weeks.

If you find a cabbage and the outer leaves look &#39;icky&#39;, just remove them and the inner cabbage should be

fine to use. Everyone knows cabbage can be used in coleslaw, but why not try it grilled or even pickled? 

If you ever find yourself with a lot of excess cabbage, it can even be quartered, blanched, vacuum-sealed

and frozen for later use!


We grow several different varieties, from the standard round green heads and purple heads, to the

wrinkly round savoy to the elongated Napa (or Chinese) Cabbage, you can use all of it nearly

interchangeably.  Napa cabbage is traditionally used in fish taco slaw and stir frying. 


Keeping cabbage cold will keep it fresh and help it retain its vitamin C content. Put the whole head in a

plastic bag in the crisper of your refrigerator. Red and green cabbage will keep this way for about 2

weeks while Napa cabbage will keep for about 1 week.


Even though the inside of cabbage is usually clean since the outer leaves protect it, you still may want to

clean it. Remove the thick fibrous outer leaves and cut the cabbage into pieces and then wash under

running water.  If you notice any signs of worms or insects, which sometimes appear in cabbage, 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. Since phytonutrients in the cabbage react with

carbon steel and turn the leaves black, use a stainless steel knife to cut.   To cut cabbage into smaller

pieces, first quarter it and remove the core. Cabbage can be cut into slices of varying thickness, grated

by hand or shredded in a food processor.



Favorite Cabbage Salad             

Submitted by Edna Culbertson to allrecipes.com

Prep Time: 10 Minutes       Ready In: 10 Minutes          Servings: 6



1 small head cabbage, shredded

1/2 cup chopped green pepper

1/2 cup chopped onion

3 tablespoons mayonnaise

2 tablespoons vinegar

1 tablespoon sugar

1/4 teaspoon salt

4 bacon strips, cooked and crumbled



1. In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise,

vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 4

hours. Stir in bacon just before serving.



Cabbage Waldorf Salad                                    

Submitted by Diane Hixon to allrecipes.com

Prep Time: 15 Minutes       Ready In: 15 Minutes          Servings: 16



1 medium head cabbage, shredded

2 cups halved seedless red grapes

2 cups miniature marshmallows

1 1/2 cups shredded carrots

1 (20 ounce) can pineapple tidbits, drained

1 large apple, cored and diced

1 cup raisins

1 cup chopped walnuts

1 1/2 cups mayonnaise



 In a large bowl, combine the first eight ingredients. Add mayonnaise; toss to coat.


Cabbage for Those Who Dislike Cabbage

40 min | 15 min prep                         Serves: 6 -8

From http://www.recipezaar.com



2 tablespoons butter or margarine

1 tablespoon canola oil

8 cups shredded green cabbage (about 1 normal-sized head)

1 tablespoon packed brown sugar

3-4 garlic cloves, minced (I use 4)

1 tablespoon red wine vinegar


fresh ground black pepper



1. In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.

2. Sauté until the cabbage is limp, about 5 minutes or so.

3. Reduce heat to medium-low and stir in vinegar.

4. Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you,

continue to cook for a few more minutes.

5. Add salt and pepper to taste and serve.



Sautéed Purple Cabbage:

Shred purple cabbage and one onion and mix together thoroughly. Heat butter or olive oil in a large

skillet or saute pan and then add cabbage and onion mixture. Stir often and sauté until tender. Season

to taste to create a beautiful, colorful side dish that&#39;s just a little different.



Purple Cabbage Salad



1/2 cup vegetable oil

1/2 cup plus 2 tablespoons red wine vinegar

3 tablespoons sugar

Salt to taste

1 teaspoon seasoned salt, such as Lawry&#39;s

1/4 teaspoon black pepper

1/4 teaspoon onion powder

1/2 head red cabbage, very thinly sliced



Combine oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder in a bowl. Toss the dressing

with the cabbage. Scrape the salad with the dressing into a zip-top bag or covered container and

refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It&#39;s even

better after 4 or 5 days.  This red cabbage salad and a green salad with a creamy blue cheese buttermilk

dressing are served together as a duo along with garlic cheese bread at the popular North Woods Inn

California restaurant chain.



Red Cabbage and Apple Salad



2 tbsp red wine vinegar or balsamic vinegar

1 tbsp apple cider vinegar

1 tbsp honey

1 tbsp spicy or Creole mustard

1/4 cup extra virgin olive oil

2 medium unpeeled Gala, Red Delicious, or Fuji apples.  Cored, quartered, and thinly sliced crosswise

2 tbsp fresh lemon juice

3 cups coarsely shredded red cabbage

2 cups coarsely shredded green cabbage

3/4 cup dried cranberries

3/4 cup pecan halves - toasted optional

salt and pepper to taste



Whisk both vinegars and mustard in a small bowl.  Gradually whisk in the honey and olive oil.  Toss

apples with lemon juice, shredded cabbage, and dried cranberries.  Add dressing and toss.  Add salt and

pepper to taste.  Stir in pecans, if using.  Refrigerate the salad and toss again before serving.



Red Cabbage and Apple Slaw

Serves 6



•2 tablespoons red wine vinegar or balsamic vinegar

•1 tablespoon apple cider vinegar

•1 tablespoon honey

•1 tablespoon spicy or Creole mustard

•1/4 cup extra virgin olive oil

•2 medium unpeeled Gala, Red Delicious, or Fuji apples, cored, quartered, and thinly sliced crosswise

•2 tablespoons fresh lemon juice

•3 cups coarsely shredded red cabbage

•2 cups coarsely shredded green cabbage

•3/4 cup dried cranberries

•3/4 cup pecan halves, toasted, optional

•salt and pepper, to taste



Whisk both vinegars and mustard in small bowl. Gradually whisk in the honey and olive oil.


Toss apples with lemon juice, shredded cabbage, and dried cranberries. Add dressing and toss. Add salt

and pepper, to taste. Stir in pecans, if using.


Refrigerate the salad and toss again before serving. For the best flavor, prepare this salad and

refrigerate for several hours before serving


Barbequed Cabbage                                            

Submitted by ericasalad to allrecipes.com

Prep Time: 10 Minutes       Cook Time: 15 Minutes     

Ready In: 25 Minutes         Servings: 4



1/2 head cabbage, cut into thick shreds

1/2 cup soy sauce (more or less according to your taste)

1/4 cup butter

freshly ground pepper to taste



1. Preheat an outdoor grill for medium heat.

2. Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over

each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the

sides of the foil over the cabbage, sealing to form a packet.

3. Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.



Cabbage Salad

Submitted by Deborah Moore-Dedenbach to allrecipes.com



¼ cup vinegar

2 tablespoons olive oil or vegetable oil

2 teaspoons garlic salt

2 teaspoons sugar

½ teaspoon dried tarragon

6 cups shredded cabbage



In a small bowl or jar with tight-fitting lid, combine vinegar, oil, garlic salt if desired, sugar and tarragon.

Place cabbage in a large bowl; add dressing and toss to coat. Cover and refrigerate for at least 2 hours.



Sautéed Cabbage                                       Barefoot Contessa Parties! 2001



1 small head white cabbage, including outer green leaves (2 1/2 pounds)

2 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper



Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as

though you were making coleslaw. Discard the core.


Melt the butter in a large sauté pan or heavy-bottomed pot over medium-high heat. Add the cabbage,

salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and

begins to brown. Season, to taste, and serve warm.



Garlic Rubbed Roasted Cabbage Steaks                           

from everydaymaven.com



1 (approx 2lb) head of organic green cabbage, cut into 1&quot; thick slices

1.5 tablespoons olive oil

2 to 3 large garlic cloves, smashed

kosher salt

freshly ground black pepper

spray olive oil OR non-stick cooking spray



Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage

(it&#39;s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1&quot; thick

slices.  Rub both sides of cabbage with smashed garlic.  Use a pastry brush to evenly spread the olive oil

over both sides of the cabbage slices.  Finally, sprinkle each side with a bit of kosher salt and freshly

cracked black pepper.  Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and

roast for an additional 30 minutes until edges are brown and crispy. Serve hot and enjoy!



Emeril&#39;s Favorite Cabbage                                

Recipe courtesy Emeril Lagasse, 2005

Total Time:  1 hr 30 min     Prep: 15 min             Cook: 1 hr 15 min    

Yield: 8 to 10 servings        



1/2 pound bacon, coarsely chopped

4 cups thinly sliced onions

1 1/4 teaspoons salt

1/4 teaspoon cayenne pepper

3/4 teaspoon freshly ground black pepper

1/2 teaspoon sugar

3 bay leaves

1 head green or white cabbage (about 3 1/2 pounds), cored and thinly sliced

1 (12-ounce) bottle beer


Cook the bacon in a large, heavy pot or Dutch oven over medium-high heat, until browned and slightly

crispy, about 5 minutes. Add the onions, salt, cayenne, black pepper, sugar, and bay leaves. Cook,

stirring, until the onions are soft, about 5 minutes. Add the cabbage and stir to mix well. Cook, stirring,

until the cabbage just begins to wilt or soften, 3 to 4 minutes. Reduce the heat to medium-low, and add

the beer. Stir to mix.

Cover and simmer, stirring occasionally, for 1 hour. Remove the bay leaves. Remove from the heat and

serve warm.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils- favorite-cabbage-




Asian Kale Slaw with Ginger Peanut Dressing                   

By Jennifer Segal

Servings: 6              Total Time: 20 Minutes     



For the Salad:

4 cups chopped curly kale, thick stems removed (be sure it&#39;s dry)

3 cups prepared shredded red cabbage

2 cups prepared shredded carrots

1 red bell pepper, sliced into bite-sized pieces

3/4 cup slivered almonds

1/2 cup chopped fresh cilantro

For the Dressing:

3 tablespoons creamy peanut butter

3 tablespoons unseasoned rice vinegar

1 tablespoon fresh lime juice, from one lime

3 tablespoons vegetable oil

1 tablespoon soy sauce

3 tablespoons honey

1 tablespoon sugar

1 large clove garlic, roughly chopped

1-inch square piece fresh ginger, peeled and roughly chopped

3/4 teaspoon salt

1/2 teaspoon sriracha

1/2 teaspoon Asian sesame oil



Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.


Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn

quickly.) Let cool.


Combine all of the ingredients for the salad in a large mixing bowl.


Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and



Pour the dressing over the salad and toss well. Serve immediately.



Roasted Cabbage with Chive-Mustard Vinaigrette           

From EatingWell:  March/April 2014



1/2 medium green cabbage (1-1 1/2 pounds), outer leaves removed

1 tablespoon extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper


Vinaigrette Ingredients:

2 teaspoons Dijon mustard

2 teaspoons white balsamic or white-wine vinegar

1 teaspoon lemon juice

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

3 tablespoons minced fresh chives

2 tablespoons extra-virgin olive oil



Preheat oven to 450°F. Coat a large baking sheet with cooking spray.  To prepare cabbage: Cut cabbage

half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut

sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-

side down on the prepared baking sheet.  Roast the cabbage for 12 minutes. Carefully flip over (it’s OK if

it falls apart a little) and roast until browned on both sides, about 8 minutes more.


To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small

bowl. Add chives and oil; stir until well combined.


Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve

hot or room temperature.



Unstuffed Cabbage Rolls

“Unstuffed cabbage rolls made with ground beef, cabbage, and diced tomatoes are a family-pleasing

dish perfect for weeknights.” Try subbing fresh tomatoes for canned ones!



2 pounds ground beef

1 large onion chopped

1 small head cabbage, chopped

2 (14.5 ounce) cans diced tomatoes

1 (8 ounce) can tomato sauce

½ cup water

2 cloves garlic, minced

2 teaspoons salt

1 teaspoon ground black pepper



Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beed and onion in the hot Dutch

oven until browned and crumbly 5 to 7 minutes. Drain and discard grease. Add cabbage, tomatoes,

tomato sauce water, garlic, salt, and pepper, and bring to a boil. Cover Dutch oven, reduce heat, and

simmer until cabbage is tender, about 30 minutes.



Curry-Braised Kale and Cabbage

November 23, 2011 by ThePaleoMom.com

“One of my biggest challenges with eating paleo is keeping variety in vegetable side dishes.  I seem to

crave more vegetable variety now, maybe because I’m eating vegetables at almost every meal instead of

just supper.  This recipe is a fabulous accompaniment to roast pork or indian-inspired dishes.”



2 cups kale, coarsely chopped

2 cups green cabbage, coarsely chopped

1 apple (I used rome beauty, but granny smith would be a good choice too)

1 small yellow onion

1 ½ Tbsp coconut oil

1 ½ tsp curry powder

2-3 Tbsp water



1.    Heat a skillet over medium-high heat.  Add oil to hot pan.  Stir in onion and let cook 2-3 minutes.

2.    Add apple and curry powder to pan.  Sauté 3-4 minutes until onion is starting to soften.

3.    Add kale, cabbage and 1-2 Tbsp water to pan. Stir.

4.    Continue cooking until vegetables are soft, 7-8 minutes, stirring frequently.  If vegetables start to

stick to the pan, add another 1 Tbsp water (you will almost certainly have to do this at least once).

5.    Serve!



Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw          By José Picayo

Serves: 6       Hands-On Time: 30m      Total Time: 8hr 30m



3 pounds beef chuck, trimmed and cut into 2-inch pieces

1 large onion, thinly sliced

4 cloves garlic, chopped

1 to 3 tablespoons chopped canned chipotles in adobo sauce

1 teaspoon dried oregano

2 bay leaves

kosher salt

4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)

4 radishes, halved and thinly sliced

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice, plus lime wedges for serving

12 6-inch corn tortillas

sour cream, pickled jalapeño peppers, and hot sauce, for serving



1. In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves,

and 1 teaspoon salt.

2. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this

will shorten total cooking time).

3. Twenty minutes before serving, heat oven to 350° F. In a large bowl, toss together the cabbage,

radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10


4. Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the

cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine.

5. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime


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