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Cabbage Family

CABBAGE


While there are countless varieties of head cabbage, they can be dividedinto three groups: green, red, and Savoy (curly). Nearly all cabbage fallsinto the first group.

Green cabbage is available twelve months of the year. Barring unusual weatherconditions, supplies are always ample and prices are always reasonable.Along with carrots, green cabbage is almost always the least costly, yetone of the most nutritious, fresh vegetables at the produce counter. Itis grown in every state, the top producers being Florida, Texas, California,New Jersey, and New York. Most of America's sauerkraut is canned in upstateNew York.

Cabbage isn't one of our most elite vegetables because it gives off a strongodor during the cooking process. There are many old wives' tales about checkingthe odor of cooking cabbage. One is to drop a walnut (shell and all) intothe boiling water. However, the best bet is to open a couple of windowsor, if you have one, turn on the exhaust fan. Cabbage is not only used asa cooked vegetable but is the main ingredient in making cole slaw.

Green cabbage is also known as new cabbage because it arrives at marketwith all of its green outer leaves. The fresher the cabbage, the greenerthe leaves. New cabbage is available twelve months of the year. In Grandma'sera, 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 withoutspoiling, Grandma used cabbage that had been stored in barns. This was calledold cabbage, was white rather than green in color, and was usually as hardas a rock. Old cabbage is still used by the makers of the commercial coleslaw sold in supermarkets. You can recognize it because it is white ratherthan pale green.

Red cabbage, except for its color, is identical to the green type, but usuallysells at a higher price. Savoy cabbage has lacy, curly leaves. The headis never quite as hard as that of green or red cabbage, but it has a moredelicate flavor and texture. Savoy cabbage usually sells for about the sameprice as red cabbage.

When purchasing cabbage, select solid, heavy, fresh-looking heads.Avoid those that have flabby yellow leaves.

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