Green Cabbage

Storage: Do not wash cabbage until you are ready to use it. Refrain from washing before storing. Cabbage can store well in a hydrator drawer. You can put the cabbage in a plastic bag to help retain moisture but it isn’t totally necessary.

Uses:   Cut cabbages first into quarters and then diagonally across the wedge. Then, cut into thin slices for tossing raw into salads or cut a little thicker for steaming or boiling;  Eat cabbage raw or just lightly cooked – overcooked cabbage may produce a strong odor and flavor.; Steam wedges of cabbage for 5-7 minutes, top with butter and a pinch of salt and pepper or even with grated cheese; added to sautes and stir fry;  tastes great alongside peppers, onions, etc; boil cabbage for five minutes with a chopped onion and add to mashed potatoes; leaves can be stuffed with any number of yummy ingredients and then baked; oven roasted cabbage steaks is a farm favorite. Cabbage is well-known in coleslaw. Chop finely or shred and then toss with shredded carrots and green onions. Add any other vegetables that you would like. Toss with a yogurt/mayonnaise dill dressing or a vinaigrette.

Recipes:  Pinterest – Green Cabbage Board

Farm Favorite:

Cabbage Steaks – Preheat oven – 400 degrees / Cooking time –  approx 30-45 min

  1. cut cabbage into 1 inch slices top to bottom – leave stem in – holds cabbage slice together

  2. place slices onto cookie sheet lined with parchment paper (not necessary but will crisp better)

  3. brush or drizzle with olive oil or oil of choice – just lightly – not too much; sprinkle on salt, pepper, and garlic powder; flip and do the other side too

  4. check steaks every 10 min or so when they start to cook a bit flip and crisp the other side.  Continue checking and flipping until desired tenderness and crispness is achieved

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