At our Winter Farmers’ Market this Saturday, January 14, in Exeter, we’ll feature cabbage on our recipe cards. Take a look at the different varieties available from our area farmers…you’ll see the familiar red and green heads, dense and heavy, as well as the elongated, looser-leaf Asian varieties. Cabbages are versatile and delicious, working well with other winter vegetables to add variety, and standing up to roasted meats with texture and flavor. They are planted in summer, and harvested in the late fall. Some varieties, such as the red and green cabbages, are ideal for long-term storage, ensuring that we can enjoy these leaves throughout the cold season.
Purchasing: When selecting cabbage, look for heads that feel heavy for their size, with crisp outer leaves. For looser-leaf Asian varieties (bok choy), choose cabbages that have firm stems and bright leaves.
Storing: Cabbages store best in cold and moist conditions, from 32 to 40 degrees F, and at 80-90% relative humidity. In your fridge, wrap in plastic and store in your crisp drawer.
Cooking and Eating: Cabbages appear in many cuisines, and lend themselves to raw salads (slaws), fermenting (sauerkraut, kimchi), braising, stir-frying (Asian dishes), even boiling (Irish boiled dinner). Their flexible leaves work well for wrapping around a stuffing.