FoodFood InformationVegetablesCabbage Family
While there are countless varieties of head cabbage, they can be divided
into three groups: green, red, and Savoy (curly). Nearly all cabbage falls
into the first group.
Green cabbage is available twelve months of the year. Barring unusual weather
conditions, supplies are always ample and prices are always reasonable.
Along with carrots, green cabbage is almost always the least costly, yet
one of the most nutritious, fresh vegetables at the produce counter. It
is grown in every state, the top producers being Florida, Texas, California,
New Jersey, and New York. Most of America's sauerkraut is canned in upstate
New York.
Cabbage isn't one of our most elite vegetables because it gives off a strong
odor during the cooking process. There are many old wives' tales about checking
the odor of cooking cabbage. One is to drop a walnut (shell and all) into
the boiling water. However, the best bet is to open a couple of windows
or, if you have one, turn on the exhaust fan. Cabbage is not only used as
a cooked vegetable but is the main ingredient in making cole slaw.
Green cabbage is also known as new cabbage because it arrives at market
with all of its green outer leaves. The fresher the cabbage, the greener
the leaves. New cabbage is available twelve months of the year. In Grandma's
era, during the winter and spring in the northern half of the United States,
new cabbage was out of season. However, since cabbage keeps for months without
spoiling, Grandma used cabbage that had been stored in barns. This was called
old cabbage, was white rather than green in color, and was usually as hard
as a rock. Old cabbage is still used by the makers of the commercial cole
slaw sold in supermarkets. You can recognize it because it is white rather
than pale green.
Red cabbage, except for its color, is identical to the green type, but usually
sells at a higher price. Savoy cabbage has lacy, curly leaves. The head
is never quite as hard as that of green or red cabbage, but it has a more
delicate flavor and texture. Savoy cabbage usually sells for about the same
price as red cabbage.
When purchasing cabbage, select solid, heavy, fresh-looking heads.
Avoid those that have flabby yellow leaves.
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