Fresh cabbage is not only nutritionally dense but it’s an inexpensive cruciferous vegetable that can be enjoyed year-round — in summer slaws, fall stews, and winter comfort foods. These tips will help you make the right choice when browsing the produce aisle or farmers market, and assist you in keeping the heads fresh once you get them home.
- When shopping for a cabbage head, choose one that is heavy for its size and check that the leaves are tightly packed.
- Avoid heads with loose or missing leaves as this indicates an older cabbage.
- Avoid purchasing pre-cut or pre-shredded cabbage (such as those convenient bags of coleslaw), as it begins to lose its valuable vitamin C content once it is cut.
- Cabbage keeps very well and can be stored it in the fridge for up to two weeks.
- Once the cabbage has been cut, wrap it in plastic and use within 2-3 days. Cabbage is best prepared as close to raw as possible to preserve its nutrients.
- When adding to a soup, be sure to throw it in during the last few minutes of cooking to prevent overcooking. The sulfurous odor often associated with cabbage often develops when the cabbage is overcooked. Overcooking also drains it of its nutrients.