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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.