Vegetable Profile: Onion (Allium cepa)
Cabbage is one of the most prized vegetables on this farm. You haven't lived until you've had tenderly cooked buttered cabbage, sauerkraut, or kimchi made with the gorgeous and versatile vegetable! We grow stonehead, Nappa, and Savoy varieties.
Cabbage tonifies the lungs, large intestine, and stomach. It's a good source of anticancer glucosinolates. It contains antioxidants and has antibiotic and antiviral characteristics. Raw cabbage is higher in vitamin C than oranges.
Cabbage is considered a longer storage crop, but it depends on what variety. Stoneheads are usually ready later in teh season, and keep longer than Nappa cabbages. Store in the fridge and use before the leaves get wrinkly or wilt.
Don't bother boiling cabbage! It's much more flavorful sauteed, or finely chopped raw or fermented.
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!