This month? The target is cabbage because y'know, thanks to St. Patrick's Day, cabbage will be piled high for almost nothing in grocery stores. If it's been awhile since you've paid attention to cabbage, now's the time! ~Alanna
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Cabbage 101: THE BASICS
Pronounced [KA-bij]. The recipes on this page are for the most common varieties of cooking cabbage:
Green Cabbage (including Cabbage Sprouts)
Red Cabbage (also called Purple Cabbage)
Napa Cabbage (some times called "Chinese cabbage")
Sauerkraut (fermented cabbage)
The Season. Cabbage is a cool-season crop but thanks to the miracle of our global food distribution system, inexpensive, high-quality cabbage is available year-round.
How to Select Cabbage. Look for tight, heavy heads of cabbage. Don't worry if the outer leaves are a little gnarly, break them off to find fresh, perfect leaves inside.
Bags of Cabbage A bag of precut cabbage is convenient but can cost three to four times more than a full head of cabbage. (See Easy Coleslaw with Blue Cheese & Apple for more detail and discussion.) But if there's ever a "healthy" convenience food, it's a bag of cabbage so when time is an issue, go for it! To refresh the cabbage, rinse it in a colander first. If you're going to use it in coleslaw, say, also run it through a salad spinner so the coleslaw doesn't turn out watery. If you're going to cook it, there's no reason to use the salad spinner, the extra liquid will cook off.
How to Revive Wilted Cabbage Cabbage will go limp after a couple of weeks in the fridge, especially a partial head. It's still great for cooking but to revive limp cabbage, just chop it up and drop it into iced water for a few minutes.