Harvested
(rough estimate due to natural conditions {weather, pests etc})
June, July, September & October
Benefits of Cabbage
- Anti-inflammatory Agent
- improves vison
- weight loss
- improves brain health & bones
- regulates blood pressure
- reduces muscle aches
- detoxifies the body
…to read more visit Organic Facts
Storage Tips
- 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 or container.
- Freeze
- wash the head (get rid of possible bugs by: soaking heads in a salt solution. Use 1 to 3 tablespoons of salt per gallon of water, and soak cabbage heads for half an hour. You can also soak heads in plain water for a few hours.
- After soaking, rinse heads, and remove old or yellow outer leaves. Cut cabbage into quarters or wedges, or separate leaves. Choose how to cut heads based on your end use. For most cooked dishes, cabbage wedges are handy. Keep the core inside wedges; it helps hold leaves together during blanching.
- Freezing cabbage without blanching is possible; you’ll just need to use it within 4 to 8 weeks. For the longest-lasting frozen cabbage, blanch wedges for 90 seconds. Use a colander to drain wedges after removing them from ice water.
Culinary Tips
- Trim off outer wilted leaves and quarter the head. Then remove the core.
- For steaming cut wider slices & cook for 5-6 min
- Sliced cabbage sautes & stir-fries well. Adding sliced onions or apples helps reduce the gaseous qualities of cabbage.
- Boil cabbage for 5 min
Cotyledon Vegetable Farm 