Cabbage is a nutrient powerhouse, offering fiber, vitamins A, C, K, B6, folate, potassium, manganese, thiamin, calcium, iron and magnesium. A wonderful quality of cabbage is that it is long-storing and can be kept in your refrigerator for up to six weeks (best techniques found in our Veggie Storage Guide), if you can’t tackle it all in one meal. We grow three types of cabbage:
Savoy cabbage is a type of cabbage that has a highly textured leaf, adding to its crispness upon cooking, unlike other cabbages that tend to soften when cooked. It pairs well with red wine, apples, spices, horseradish and meat. Here’s a wonderful recipe that compliments the natural crispiness and sweetness of savoy with apples – Savoy Coleslaw with Apples.
Green cabbage is the traditional and most common type of cabbage. Green cabbage forms a dense head, that when chopped will create a giant bowl full of cabbage. Green cabbage is best used for: veggie slaws, charred/grilled as steaks, leaves used as wraps, salads, and if you have the time – fermented into kimchi or kraut. Here is a link to 59 recipes with cabbage from Bon Appetit.
Beautiful red cabbage is similar to green cabbage in its density. Each head is packed full of cabbage leaves. Red cabbage is our favorite cabbage for slaw (with carrots and other root veggies), stir-fry, and fresh salads. Here is a recipe for slaw.