PEAK SEASON  Fall-Winter

RELATIVES  broccoli, brussels sprouts, cauliflower, collard greens, kale, kohlrabi

PREP Rinse and dry whole, then cut in half through the stem. Cut those halves in half to yield quarters, then cut the core out of each quarter. If ribbons are desired, lay each cabbage quarter on a flat side, and thinly slice

STORE  Place whole in a plastic bag and store in refrigerator for up to 3-4 weeks. If partial, use within 3-4 days.

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Cooking Methods

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‍BOIL  ‍

Cut into wedges, boil in salted water for 8-12 minutes

BRAISE  

‍Place cabbage wedges into a pot, cover with water, vinegar and spices and cook on low for 20-25 minutes

RAW  

‍Cut into thin ribbons and use for coleslaw or salads

GRILL  

‍Cut into wedges, wrap in foil and place on medium heat grill for 30-40 minutes

SAUTÉ  

‍Sauté thin ribbons uncovered on medium-low heat for 8 to 10 minutes

STEAM  

‍Place in large steamer basket for 5-8 minutes until tender

Complimentary Ingredients

Ingredients in bold are the most commonly paired with cabbage

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HERBS 

bay leaf, cilantro, marjoram, parsley (flat leaf), tarragon, thyme

PRODUCE

apples, bell peppers, carrots, celery, cucumber, fennel, garlic, ginger, mushrooms, onions, potatoes, shallots, tomatoes

SALT

bacon, ham, cheese (blue, goat, parmesan), sea salt

ACID 

lemon juice, lime juice, vinegar (balsamic, champagne, cider, red wine, sherry, wine)

SPICE 

caraway seeds, chile peppers, cumin, horseradish, juniper berries, mustard (dijon, dry), pepper (black, white)

SWEETNESS

coconut, jicama, sugar

FAT 

butter, rendered fat (chicken, duck), oil (olive, peanut)

TEXTURE 

chestnuts, pecans, poppy seeds, sesame seeds, walnuts

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Common Flavor Combinations

cabbage + apples + cider vinegar

cabbage + bacon + blue cheese + walnuts

cabbage + balsamic vinegar + brown sugar

cabbage + chestnuts + pork

cabbage + duck fat + goat cheese + red wine vinegar