Commodity Articles
Cabbage
November 2007Cabbage season is almost here; soon the markets are brimming with it—cool, crisp, and fresh. If you’ve never tried field-fresh cabbage, now is your chance to taste the noticeable difference. Picked just hours before you buy it, it is remarkably crunchy and sweet.
Florida’s cabbage season runs from November through April, with production peaking around St. Patrick’s Day. The season is essentially over as soon as the heat kicks in, usually in early May.
Cabbage is mildly flavored, inexpensive, and satisfying, so it’s no wonder it’s been a favorite for generations. It’s an old standby that’s only becoming more popular as people begin to learn how nutritious it is.”
Cabbage is low in calories, free of sodium and fat, and rich in fiber and vitamin C. It contains iron, calcium, and potassium, along with beneficial photochemicals that may inhibit the growth of breast, stomach, and colon cancers. Cabbage soothes ulcers and improves digestion.
“When selecting cabbage look for a nice, firm head. Size isn’t important, but the outer wrapper leaves should not be wilted. This shows the cabbage is fresh and hasn’t been sitting around for too long.”
Whole heads are preferable to bags of pre-shredded product since cabbage begins to lose vitamin C as soon as it’s cut. Keeping cabbage cold and uncut is the best way to help it retain its flavor and healthy vitamins. When storing cabbage, place it whole and unwashed in a plastic bag in the refrigerator. Don’t wash cabbage until you’re ready to use it. Then, remove the tough outer leaves, cut the head into pieces, and rinse them under running water.
Quick, light cooking preserves nutrients and keeps cabbage crisp and odor-free. Quick-cooking methods include microwaving, sautéing, and stir frying. For a speedy side dish or light meal, sauté chopped cabbage and onion until just tender and serve over brown rice.
Raw or pickled cabbage retains even more of its vitamin C than cabbage that has been lightly cooked. Shredded raw cabbage adds fiber, flavor, and crunch to green salads, and coleslaw can be very healthful if you substitute a vinegar-based dressing for the more traditional mayonnaise.
- Recipes featured with this article:
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