Vegetable Basics: Cabbage

Cabbage is a leafy, round vegetable made up of tightly packed layers and is full of fiber, vitamin C, and other essential nutrients.

How to Select

• Look for firm, tightly packed heads with crisp outer leaves.
• Avoid cabbage with brown spots, wilted edges, or a strong odor.

How to Store

• Keep whole cabbage in a plastic bag in the fridge crisper drawer.
• It can last 1 to 2 weeks.

Prep Before Cooking

• Remove damaged outer leaves.
• Rinse and cut into halves or quarters.
• Cut out the core before slicing or chopping.
• Shred, slice thinly, chop into chunks, or cut into wedges.

Easy Ways to Prepare

• Sauté: Slice thinly and cook with oil or butter until soft.
• Boil or steam: Add chopped cabbage to boiling water or a steamer basket for 5 to 10 minutes.
• Roast: Toss in oil and bake at 400°F until crisp edges form.
• Slow simmer or braise: Cook chopped cabbage slowly in broth or water with seasonings for a tender, comforting dish.

Sauté, Steam, or Simmer Then Add To...

• Stir-fries with meat or tofu
• Tacos or burritos for crunch
• Rice or noodle bowls
• Soups and stews
• Grain salads or slaws

Suggested Seasonings

• Salt
• Pepper
• Garlic
• Vinegar
• Onion
• Red pepper flakes
• Soy sauce
• Mustard

How to Freeze

• Blanch chopped cabbage in boiling water for 2 to 3 minutes.

• Cool, dry, and freeze in a sealed bag.