- We grow many varieties of cabbage including red, green, savoy, and Napa cabbage.
- Bubble & Squeak
- German Style Apples & Cabbage
- Basic Kimchi
- Radish and Cabbage Coleslaw
- Ribollita ala Toscana
- Steamed Root Vegetables and Cabbage with Dill
- Smashed Potatoes with Cabbage
- Cabbage Soup with Apples and Thyme
- Napa Cabbage, Carrot and Almond Slaw with Honey
- Pea and Cabbage Slaw
- Stir-Fry of Napa Cabbage and Carrots
Refrigerate cabbage in a hydrator drawer. Do not remove the outer leaves before storage. Once the cabbage has been cut store in a plastic bag.
Cabbage is a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.
- Drinking juiced cabbage is known to assist in curing stomach and intestinal ulcers.
- Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
- Cultures in which cabbage is a staple food, such as in Poland and some parts of China, show a low incidence of breast cancer. Research suggests this is due to the protective effect of sulfur-containing compounds in cabbage.
- Sliced cabbage sautés & stir-fries well. Adding sliced onions or apples helps reduce the gaseous qualities of cabbage.