Seasonal Produce: Cabbage

Red and green cabbages taste the same and can be used interchangeably in most recipes. When cooked, the pigment in red cabbage leaches out and colors surrounding ingredients. To maintain its bright red color, add 1 teaspoon lemon juice or vinegar to 1 quart of the cooking liquid.

Purchasing

• Look for compact heads that are heavy for their size.
• Whether red or green, the leaves should be crisp and deeply colored.
• Check the stem to make sure it has no cracks around its base. Avoid discolored heads with wilted outer leaves.
• Refrigerate cabbage in a plastic bag in the crisper drawer for up to 2 weeks. Once cut, wrap tightly in plastic wrap, refrigerate and use within a few days.

Preparing

• Remove and discard any wilted or fibrous outer leaves and wash under cold running water. If cutting cabbage into wedges, do not remove the core so the leaves remain intact. Otherwise, remove and discard the white inner core.
• To shred cabbage for coleslaw or salads, place washed and cored cabbage half cut-side down on a board and slice crosswise to form thin strips. Or shred on the largest holes of a grater or in a food processor. One pound yields 4 to 4-1/2 cups shredded or sliced cabbage.
• Avoid overcooking cabbage to prevent a strong odor and flavor. For best results, boil, steam, or stir-fry cabbage just until crisp-tender. One pound yields 2 to 2-1/2 cups cooked cabbage.
• To prevent red cabbage from discoloring, use a stainless-steel knife to cut.

Nutrition

Serving

• Toss sliced red cabbage into green salads for extra color and crunch and top with your favorite KRAFT Salad Dressing.
• Stir chopped or shredded cabbage into soups and stews during the last 15 minutes of cooking.
• Add chopped or sliced green cabbage to your favorite stir-fry.