HOW TO CHOOSE AND COOK CABBAGE

CABBAGE

All varieties of cabbage are available year-round in most markets. They weigh in from one to seven pounds. Cabbage heads should be large and compact (not fluffy), heavy for their size, with tender green leaves showing no evidence of damage or insect nibbles.

Fresh cabbage will have a generous amount of wrapper (outer) leaves. Check the bottom of the cabbage to be sure the leaves are not beginning to separate from the stem, an indication of age.

Green cabbage is grown more often than the red or Savoy types, but red cabbage has become increasingly popular for color in salads and cooked dishes. The Savoy varieties are grown for slaw and salads. Varieties that mature later usually grow larger heads and are more suitable for making sauerkraut than the early varieties.  The Savoy cabbage variety will not feel as heavy as standard varieties, since the leaves are not as tightly furled.

Cabbage Storage

Store the whole head of cabbage in a plastic bag in the refrigerator for up to a week, two weeks if it is fresh from the garden. But remember, the older it gets, the stronger the flavor and odor will be. The looser-leaved Savoy variety should be used within a few days.

Cabbage will lose freshness rapidly once the head is chopped, so plan on using it within a day. If you only need half a head, place the remaining half in a plastic bag and shake a few drops of water onto the cut side. Close the bag and refrigerate. The cut half should last another few days if it was fairly fresh when you cut it.

Cabbage Varieties

There are over four hundred different varieties of cabbage to choose from these days, from round to conical in shape, with flat or curly, tight or loose leaves in green, white, red, and purple colors. The most common is the round, light green or white head variety.

Savoy cabbage, originating in Italy, has crinkly leaves and is considered the most tender and sweet. It is the better choice for stuffed cabbage leaves since the leaves are more pliable and stand up better to longer cooking times.

The firmer texture of standard green, red, and purple cabbages is better for slaw.

Chinese cabbage (Pak Choi or Bok Choy) is not true cabbage, but is actually Chinese chard. 

Red or Purple Cabbage

Red and purple cabbages take longer to mature, so these types are generally not as tender as green or white varieties. Most often pickled, raw shredded red cabbage also makes a striking addition to traditional green salads.

When cooking with red or purple cabbage, be aware that the compound (anthocyanin) that gives the cabbage that beautiful color will also turn it blue when it is cooked along with any alkaline substance.

Red cabbage can be used interchangeably in most standard cabbage recipes but be aware that the color will leach into any other ingredients.

CABBAGE RECIPE

SWEET & SOUR CABBAGE

INGREDIENTS

• 1 small head of red cabbage, shredded (I’ll show you how!)
• 1 red onion, diced
• 1 T vegetable oil
• 1/4 C sugar
• 1/2 C water
• 2 t salt
• 1 t fresh thyme leaves
• 1/3 C red wine vinegar

DIRECTIONS

To shred the cabbage, rinse and remove the outer wilty layers.  Trim the stalk end, then slice in half vertically.  Place on half cut-side down, and slice horizontally very thinly starting at the end opposite the stalk.
Heat the oil in a large saucepan over medium heat and cook the onion until softened.  Add the cabbage, sugar, salt, thyme, and water, and stir.  Partially cover and allow to cook until the cabbage is softened, about half an hour.  Check the cabbage frequently enough to make sure there is enough water.
Remove from the heat and admire.  Once you add the vinegar, the cabbage will turn from deep purple to a more bright red color, through some magical chemical reaction that I’m sure my mom knows all about (something about acidity, I’d wager a guess).
Add more salt to taste if desired, and store in a jar in the fridge–you can also add red pepper flakes.