Storage: Cabbage stores for weeks in the fridge. Putting it in a bag to minimize dehydration will extend storage.

Uses: Cabbage can be used raw, steamed, boiled, stuffed, sauteed, or roasted. Since it is such a great Pacific Northwest winter crop, it is great to learn to use it in lots of dishes. Try cabbage as a substitute for bean sprouts in pad thai (see Chicken Pad Thai) or other Asian dishes. Use it as salad by itself with a vinaigrette or mixed with other greens. Cabbage can be cooked down substantially and caramelizing it adds a deep earthy flavor that pairs well with curry spices. Cabbage also pairs well with smoky flavors.

• Browned Cabbage with Fennel and Onions
• Buttered Smothered Cabbage
• Cabbage and Potato Gratin
• Cabbage & Sausage Skillet
• Cabbage Beef Casserole
• Cabbage Cakes
• Cabbage Foogath
• Cabbage Salad with Apple and Celeriac
• Chardonnay Cabbage
• Chicken Pad Thai
• Curried Cabbage
• Daniel’s Kim Chee
• Easy Strudel Quiche
• Fried Cabbage with Potatoes
• Hungarian Stuffed Cabbage
• Indian Medley
• Julianne’s Coleslaw
• Kohlrabi and Chicken Stew
• Leeks and Cabbage on a bed of Wild Rice
• Liliiya’s Ukrainian Borscht
• Maye’s Red Cabbage Salad
• Oriental Chicken Salad
• Pot Stickers
• Red Cabbage and Chickpea Salad
• Red Cabbage Saute
• Russian Cabbage Borscht
• Russian Soured Cabbage
• Sauerkraut
• Savoy Cabbage and Cheese Loaf
• Savoy Cabbage Slaw with Applesauce Vinaigrette and Mustard Seeds
• Solyanka
• Soy Sausage-Stuffed Cabbage Rolls
• Spiced Short Ribs with Cabbage
• Spring Cabbage Soup
• Stuffed Cabbage Leaves
• Szechwan Noodles with Peanut Sauce
• Tuscan White Bean and Cabbage Soup
• Vegetarian Okonomiyaki
• Warm Red Cabbage Salad
• Winter Slaw
• World’s Best Braised Green Cabbage