Wednesday's In The Know: Introducing the Cabbage Family
Fall and winter can be cold, damp and dreary, but finding ways to bring some sort of cheer – even if just a little – can go a long way! When trips to southern California are out of the question, try finding some means of joy through experimenting with the different varieties of cabbage in your weeknight cooking. I know that might be a stretch, but I’m just trying to help (says the southern California native).
All kidding aside, there are numerous varieties of cabbage from which you can choose from come cooler months, some probably more familiar and readily available than others:
- Cannonball Cabbage
- Bok Choy
- Choy Sum
- Early Jersey Wakefield Cabbage
- January King Cabbage
- Napa Cabbage
- Portugal Cabbage
- Red Drumhead Cabbage
- Savoy Cabbage
- Walking Stick Cabbage
- Winnigstadt Cabbage
- Brussels Sprouts
- Green Cabbage
And once you make your selection, here are a few tips for keeping them at their prime:
- Selection: When looking for cabbage, look for tight closed leaves and limited blemishes. Leaves should be bright and shiny in color, edges should look moist and not cracked or dry while firm to the touch.
- Storing: Keep cabbage wrapped in damp paper towels in an opened ziplock bag in the refrigerator! Keeping the leaves hydrated extends their shelf life keeping them at their prime for longer.
- Preparing Cabbage: Make sure you only cut what you need for the recipe/dish at hand as whole leaves keep a lot longer than those that have been cut.
Now that you have the skinny on the cabbage family, it’s time to gather your friends and family and head to the market!
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Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!