Cabbage is very versatile. It can be shredded and eaten raw in a salad such as coleslaw or cooked for a simple but tasty side dish. Cabbage leaves can be wrapped around a hearty filling for delicious stuffed cabbage. Sauerkraut is cabbage that has been pickled.

Choose a head of cabbage with fresh, crisp leaves that are firmly packed. Look for a solid head that feels heavy for its size. Leaves should be free of discoloration. If the outer leaves are still intact, they should be green...avoid heads with yellowing leaves. When selecting red cabbage, look for heads that are a deep purple-red color .

Store a fresh head of cabbage in a plastic bag and refrigerate for up to 2 weeks. If you don't use the whole head at one time, tightly cover the cut surface with plastic wrap and use it within a few days.

When properly cooked, cabbage has a mild flavor. Short cooking methods are best...especially stir-frying or microwaving. Slice cabbage thin and cook it just until tender, but still slightly crisp. Top with butter, season, and serve as soon as possible after cooking. Overcooking makes cabbage mushy and gives it an unpleasant smell.

To shred cabbage for salads or cole slaws -
Remove the outer green leaves. Using a sharp knife and a cutting board, cut through the core to cut the head in half, then in half again to form quarters or smaller wedges. Remove the core from each wedge. Place the wedges in a food processor or use a grater to shred. Or, with the cut side down, thinly slice each wedge into shreds.

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Cabbage Recipes

Sweet and Sour Red Cabbage Autumn Spam Skillet Corned Beef & Cabbage Fried Red Cabbage with Apples

Stuffed Cabbage Coleslaw Pepper Cabbage Homemade Sauerkraut

Links to More Cabbage Recipes

Cabbage Lasagna Vegetarian Cabbage Rolls Honey-Cooked Red Cabbage Apple-Cabbage Salad Hawaiian Coleslaw

Cabbage & Ground Beef Skillet Sausage & Cabbage Hungarian Cabbage & Noodles Russian Cabbage Soup Cabbage au Gratin

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Click Here for information and recipes for other vegetables in the cabbage family.

See Cabbage Family - Part Two - Broccoli, Cauliflower & Brussels Sprouts

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~~~Recommended ~~~

Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant Learn how to cook 200 of the most popular dishes from greens, America's celebrated vegetarian restaurant. This book is a wonderful source of fresh salad and vegetable side dish recipes!

Pinzon Stainless-Steel Mandoline This mandoline is constructed of durable 18/8 stainless steel for superior sharpness and produces uniform, precise cuts of vegetables and fruit. It offers a variety of cuts with four versatile blade attachments. The smooth blade creates straight slices of cucumber, while a waved blade makes attractive crinkle fries. The rough and fine blades grate carrots and lettuce for taco salad or potatoes for hash browns. Safety features include a holding guard that locks and silicone covers on the legs to prevent slipping, and a safety bracket on the bottom to protect fingers. A plastic storage case that holds all four blades is included.

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