Cabbage is a vitamin-rich member of the Brassica family and we grow a few different types, typically for spring or fall harvest. We love the pointy-headed European style for early summer slaws and the Napa for kimchee. We’ve also experimented with Savoy types, as well as purple cabbage and storage cabbage.
Cabbage can typically store well in the crisper for several weeks. If the outer leaves get yucky, simply remove and there’s typically good stuff underneath. Or make a simple kraut that will keep you in cabbage all through the winter.
Recipes with cabbage