[vc_row][vc_column width=”1/1″][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][ctitle title=”Cabbage” color=”#49a01b” background=”#fff”][vc_row_inner][vc_column_inner width=”1/2″][vc_toggle title=”Prep and Storage” open=”true” color=”green”]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.[/vc_toggle][vc_toggle title=”Culinary Tips” open=”true” color=”green”]Trim off outer wilted leaves and quarter the head. Then remove the core.

For salad or coleslaw thinly slice the cabbage & toss with a vinaigrette or make a creamy dressing with plain yogurt, vinegar, honey, dill, and salt. Add grated carrots or other veggies.

For steaming cut wider slices & cook for 5-6 min. Top with butter or grated cheese.

Sliced cabbage sautes and stir-fries well. Adding sliced onions or apples helps reduce the gaseous qualities of cabbage.

Finely shredded red cabbage is a colorful addition to green salads.

Boil cabbage for 5 min with chopped onion & add to mashed potatoes.[/vc_toggle][/vc_column_inner][vc_column_inner width=”1/2″][vc_toggle title=”Recipes” open=”true” color=”green”]Cabbage Steaks From CSA member Becki
Crunchy Cabbage Salad with Miso-Ginger Dressing
Stir-Fried Cabbage with Fennel Seeds
Okonomiyaki[/vc_toggle][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/3″][vc_widget_sidebar sidebar_id=”sidebar-7″][/vc_column][/vc_row]