NDSU Extension - Sargent County

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Give Your Family More of the Good Stuff

cABBAGE
"Food Hero" is a web-site project of Oregon State University Extension Service.  A recent post on that website was all about a vegetable that is very common to us, nutritious, and versatile.  Cabbage.  

It's claim to fame for nutritional value is that it is an excellent source of vitamin C and vitamin  K.  As for being versatile it can be used raw such as in coleslaw or other salads, stir-fried, steamed or boiled, sauteed, baked, as in cabbage rolls and
                                                           casseroles, and fermented to become sauerkraut.

When purchasing fresh cabbage, choose cabbage heads with firmly packed, crisp leaves.  Avoid cabbage with outer leaves that are soft or limp, yellow, or brown.  A good cabbage should feel heavy for its size.  Purchasing shredded cabbage is a time saver, but usually costs more than uncut heads, and might not keep as long.

Varieties include green cabbage (which is actually creamy white with a tint of pale green), red cabbage, Napa (Chinese) cabbage with long oval leaves and a mild, sweet flavor, and savoy cabbage which looks like a head of green cabbage, but the leaves are crinkled.

Cabbage can be stored whole, chopped, or shredded.  Whole cabbage can be refrigerated for 3-8 weeks.  Shredded cabbage is best when used within two weeks.  Once cut, the cabbage should be tightly wrapped in plastic.  Leaving the core in tact will h help hold the cabbage together.  To use cabbage, wash it before cutting, and discard any outer leaves that are wilted, limp, or discolored.  If the entire cabbage is limp with discolored leaves or odor of sulfur, throw it away.

One of my favorite ways to prepare cabbage is to cut it into bite-sized chunks and to steam it or boil it in water, along with thinly sliced carrots and onions.  When it becomes tender-crisp I remove it from the heat, drain off any excess water, lightly butter, and serve. 

For more information and recipes for using cabbage and other food heroes, go to https://www.foodhero.org/.

Adapted from OSU FoodHero.org  

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