Warm Cabbage and Leeks
Add this warm cabbage to your list, its a keeper! I’m sure it would be very pretty with purple cabbage as well.
Ingredient: Cabbage
Cabbage- (Brassica)
- Description
Cabbage comes in red or green shades with tightly layered leaves
- Preparation
Cabbage can be served raw in salads or slaw, boiled, braised, stewed, steamed, stir fry, or stuffed. It is a very versatile vegetable.
- Varieties
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.
- Storage
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.)
- Nutrition
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!
Recipes Using Cabbage
Mexican Spiced Slaw
Slaw is so versatile, you can use any spices and veggies too, this one would be a great opportunity to break out some of the frozen summer corn!
Cabbage Fritters (Okonomiyaki)
Okonomiyaki reportedly translates to “as you like it”, and this Japanese treat holds true to it’s name. This cabbage based dish can be made using all staple ingredients. If you would like to make the accompanying sauce, having oyster sauce on hand helps!
