recipes & tips

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Cabbage belongs to the mustard family, which also includes broccoli, brussels sprouts, collards, cauliflower, kale and kohlrabi. Cabbage can withstand cold temperatures, which makes it a staple in Eastern European cooking and the basis for many traditional international dishes including sauerkraut, kim chi, coleslaw, and stuffed cabbage. There are four main varieties of cabbages with many sub-varieties: Savoy, Green Cabbage, Red Cabbage and Storage Cabbage. Cabbage can be eaten raw or cooked.

Nutrition Facts:

Cabbage is a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.


Refrigerate whole cabbages anywhere from a couple of weeks to a couple of months without a plastic bag or container. When ready to use, remove thick outer leaves.


Boil cabbage only about 3 minutes to preserve nutrients. For long-term storage, pickling or fermenting is best. Making sauerkraut at home from raw cabbage and a bit of salt, a process called lacto-fermentation, is making a comeback! This is the way people have been doing it for thousands of years.