How Do I Store Cabbage


Cabbage is a nutritious and versatile vegetable native to Europe. The plant retains water and thrives in cooler climates.


Cabbage is related to broccoli, brussels sprouts, collard greens, mustard seed, and radish. There are more than 400 varieties of cabbage, though the most popular varieties are green, red/purple, savory and napa.


Should I Grow Cabbage?

Growing cabbage in Southwest Ohio can be an enjoyable experience, “seeds should be sown indoors 6 to 8 weeks prior to the frost-free date… cabbage can be grown as either a spring or a fall crop. For a fall crop, set out transplants in early to mid-July.”[1] For help growing cabbage, check out these local resources or read this factsheet from Ohio State University Extension.


How Do I Store My Cabbage?

Refrigerate: Remove all loose leaves and store in a refrigerator for several weeks or up to 5 months if temperatures are near 32 degrees F. High humidity of nearly 100 percent should be maintained.


Freeze: “Trim coarse outer leaves from head. Cut into medium to coarse shreds or thin wedges, or separate head into leaves. Water blanch [boil] 1½ minutes. Cool promptly, drain and package, leaving ½-inch headspace. Seal and freeze.”[2] Frozen, blanched cabbage is good for up to 9 months.


What Can I Do with Cabbage?

There are several simple ways to use cabbage. Shred your cabbage and add it to your salad or soup. Cabbage is also great in a vegetable stir-fry!


Easy Cabbage Stir-fry

Ingredients:

1 Bag of Frozen Stir-fry Vegetables

1 Head Cabbage (any variety)

1 Lime

½ Cup Water

Dash of Cayenne

Dash of Chili

Dash of Ginger

Dash of Garlic

Salt to taste

Greased Pan


Directions:

1.) Chop cabbage to desired size.

2.) Juice lime and add to ½ Cup water.

3.) Heat Pan.

4.) Add frozen vegetables to pan.

5.) Add lime juice mixture.

6.) Add cayenne, chili, ginger, and salt to taste.

7.) As vegetables cook, add cabbage.

8.) Fry until tender.

9.) Serve or store for lunch.

[1] (Schoenhals, 2018) [2] (Elizabeth L. Andress. Ph.D. and Judy A. Harrison, 2014)

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