Cabbage, Red

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Red cabbage is a member of the Brassica oleracea L. var. capitata group. We all know fruits and vegetables are healthy, but certain members of the Brassica group, known as Cruciferous vegetables, carry with them some known health benefits, a quick Google search will find dozens of sources to read. In the case of red cabbage, it may be wise to choose red  over green, for one reason. Antioxidants. The more color in a fruit or vegetable, the more antioxidants you will find. This same thought goes for red onions over white, or sweet potatoes over russet. If color doesn’t matter in the end result, choose higher color fruits and vegetables.

There are many varieties of cabbage grown, but green (white) or red cabbage are the most common, as well as the Asian varieties such as Napa, Bok choy, and Savoy.

Like other Cruciferous family members, cabbage is going through its own renaissance. Its popularity is due to the mild taste, the ability to maintain a certain degree of texture even after long cooking, and the health benefits of Cruciferous vegetables. As the plant-based trend gains popularity, produce is often becoming center-of-the-plate, and cabbage can be prepared a number of ways to fill that role.

Cabbage can be used raw or cooked. They can be shredded finely and marinated, pickled, fermented, cooked, or roasted–and is known for one dish in particular: Braised Red Cabbage. It is a sweet and sour recipe and popular with Irish or German cuisine.

One thing to note: while purple Brussels sprouts may look like tiny cabbages, they are not. Brussels sprouts grow on a stalk, whereas cabbage grows as a single head.

Recommended Storage

The recommended optimum storage temperature is 32° – 40°F. Their leaves are delicate, you don’t want to allow them to freeze, but keep them as cold as possible. Keep them covered, they are susceptible to wilting when allowed to dehydrate. We recommend you store them in the coldest part of your cooler. The temperature fluctuates from the front to the back of the cooler due to the location of the cooling unit and frequency of the door being opened. Download our PDF for more cooler storage hints.

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Produce 101: Cruciferous Vegetables

Cruciferous vegetables are a diverse group ranging from stalky items such as broccoli, to leafy greens and even root vegetables such as turnips.

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Produce 101: Cruciferous Vegetables

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