Evidence shows cabbages have been cultivated for over 4,000 years.
Veggie Guide: Shopping, Storage, Preparation, and More
- Choose firm heads with shiny, loose outer leaves.
- Refrigerate for up to 1 week.
- Remove the outer leaves and run it under cold water. Cut the cabbage into quarters, then cut the hard-white core out of each piece.
- Eat raw, stir-fried or roasted
- Tastes great with apple, bacon, carrot, onion or potato
- Season with caraway seed, honey, lemon or thyme
Start Simple with MyPlate
Starting simple is a great way to try out a new vegetable, like cabbage. Here are a couple easy ways to enjoy it.
- Shred and toss with dressing for coleslaw.
- Add shredded or diced cabbage to a tuna salad for extra crunch.
- 2 Tbsp vegetable oil
- 3 garlic cloves, minced
- 1/2 cup carrot, diced
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/4 head cabbage
- 1 can (14 oz.) garbanzo beans,
- drained and rinsed
- 1 can (14 oz.) diced tomatoes
- 4 cups (32 oz.) low-sodium
- 1 cup elbow pasta
- 1 tsp Italian seasoning
- Chop cabbage into 1-inch size pieces.
- Heat oil in large soup pot on medium heat, add garlic, carrot, onion, celery and cabbage and cook for 8 minutes until the vegetables are soft.
- Add garbanzo beans, diced tomatoes, pasta, seasoning and chicken broth. Bring to a boil. Turn heat down to low and simmer 15 minutes.
Nutrition Facts per serving:
45 calories; 1.5g fat; 6g carbohydrates;
2g protein; 1g sugars; 0mg cholesterol; 55mg sodium.
What Else is in Season
Other Vegetables in Season include:
- Bell Peppers
- Brussels sprouts
- Collard Greens
- Green Beans
- Sweet Potatoes/Yams
- Winter Squash