Cabbage- (Brassica)
Cabbage comes in red or green shades with tightly layered leaves
Cabbage can be served raw in salads or slaw, boiled, braised, stewed, steamed, stir fry, or stuffed. It is a very versatile vegetable.
Red cabbage (see photo below)
Green Cabbage (see photo above)
Chinese cabbage- This more delicate cabbage needs less cooking time can be grilled or used in salads
Savoy cabbage- The “pretty” cabbage with crinkly textured leaves, also nice to use as an edible garnish on you dishes.
Store your cabbage in the refrigerator in a lightly sealed plastic bag for 1-2 weeks. If the cabbage is already sliced it will last in the refrigerator for 5-6 days. For longer storage, cabbage does well in a root cellar (aka fancy name for a cool, dark place… Jess uses a plastic crate in her basement.)
Vitamin C, K, B6 and folate
Sauerkraut is a fast an easy way to use cabbage and keep it tasty for even longer! (Well, the prep is easy, but it takes about a week or so before it gets good). 
Jess made this sauerkraut with crabapples and caraway, it was pretty great!
Three different slaws to enjoy, all using cabbage and carrots. The one highlighted here is a simple creamy cabbage slaw, which also uses scallions. The second one is a oil and vinegar slaw also using peppers. The third is an Asian slaw using scallions as well. Whichever you enjoy, a simple side dish!
An old fashioned and down home slaw dressing using rendered bacon fat. Adapted from an out of print version of the cookbook “All Maine Cooking”.
A delicious everything hash as the name implies. Have fun with the ingredients and make it your own!
