Green cabbage is a member of the Brassica oleracea L. var. capitata group. We all know fruits and vegetables are healthy, but certain members of the Brassica group, known as Cruciferous vegetables, carry with them some known health benefits. There are many varieties of cabbage grown, but green (white) or red cabbage are the most common, as well as the Asian varieties such as Napa, Bok choy, and Savoy cabbage.
Like other Cruciferous family members, cabbage is going through its own renaissance. Its popularity is due to the mild taste, and the ability to maintain a certain degree of texture, even after long cooking. Cabbage can be used raw or cooked. They can be shredded finely and marinated, pickled, fermented, cooked, or roasted.
One thing to note: while Brussels sprouts may look like tiny green cabbage, they are not. Brussels sprouts grow on a stalk, whereas green cabbage grows as a single head.
The recommended optimum storage temperature is 32° – 40°F. Their leaves are delicate, you don’t want to allow them to freeze, but keep them as cold as possible. Keep them covered, they are susceptible to wilting when allowed to dehydrate. We recommend you store them in the coldest part of your cooler. The temperature fluctuates from the front to the back of the cooler due to the location of the cooling unit and frequency of the door being opened. Download our PDF for more cooler storage hints.
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