ABOUT Cabbage

Cabbage is a leafy green that forms a head of densely packed leaves that can range from tasting sweet to a mild bitterness. These versatile greens have their origins in Southwest Europe/Mediterranean where they’ve been cultivated for at least 2,500 years. Due to their nutrient density, transportation friendly shape, and a great vehicle for flavor infusion from spices and herbs, cabbage has been a valued green for centuries across cultures. Cabbage is a popular green to cook in the African and Asian diasporas, and is important for its medicinal uses just as much as it is for food.

We grow three types of cabbage here at Rock Steady; caraflex, tendersweet, and napa cabbage. Caraflex cabbage is a small cabbage with a pointed shape. It has a mild flavor and the texture is tender and crunchy. It can be eaten raw or is sturdy enough to cook. Tendersweet cabbage is a flat cabbage with a true to name sweet taste and tender texture. It can be cooked but it’s best appreciated eaten raw. Napa cabbage is an elongated cabbage with crinkly, tender leaves. It is very tender and is often fermented. It is ideal cooked quickly in stir fry, but can be stewed in soups as well. This variety first came about in China where it’s been cultivated for about 600 years.

COOKING & STORAGE

Edible parts: Leaves
Medicine and Nutrients: Cabbage provides a great source of vitamin C and potassium. It’s high fiber content is good for regulating your digestion and is good for boosting your immunity.
Storing and Shelf Stability: A whole head of cabbage will keep for a week or longer when stored unwashed in the fridge and sealed in plastic.

Ways to Prepare

RAW: All cabbage types can be pickled, as well as shredded into slaws and salads. They also make for a delicious wrap for savory fillings hot and cold.
COOKED: All cabbage types can be roasted, braised, blanched, steamed, and stir fried.