Cabbage
The term cabbage is a derived from the French word "caboche" (head). The cabbage family is large and includes green and red cabbage, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale. Cabbage has many forms: flat, round, oval, compact or loose; and the leaves can be curly or plain. The most common form of cabbage in the U.S. comes in compact heads of waxy, tightly wrapped leaves ranging in color from almost white to green to red. Sauerkraut is a fermented cabbage often used as a condiment or side dish.
Season
available year-round
How to select
Look for a head that is heavy for its size with crisp, firmly packed leaves.
How to store
Wrapped in plastic in the refrigerator for a week.
How to prepare
Boiled or stir-fried; raw in coleslaw, .
Matches well with
apples, bacon, bechamel sauce, beets, butter, caraway seeds, carrots, celery root, chervil, chives, coconut, cream, garlic, ham, horseradish, leeks, lemon, lime, mustard, nutmeg, olive oil, onions, parsley, pepper, potatoes, sausages, spinach, vinegar