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Cabbage
A sturdy, filling vegetable that keeps far longer than most fresh produce. Works raw in slaws or cooked in soups and stir-fries. A single head goes a long way.
How to use it
- Peel off and discard any wilted or damaged outer leaves.
- Cut the head in half through the core. Lay each half flat and slice into strips, or chop into chunks. The core is tough and fibrous - cut it out and discard.
- For raw slaws: slice as thin as you can. For soups and stir-fries: roughly chop into 1-inch pieces.
- Raw cabbage has a strong smell that softens completely when cooked.
Storage
- A whole head of cabbage keeps in the fridge for 1-2 weeks, sometimes longer.
- Once cut, wrap the remaining cabbage tightly and use within a few days.
3 recipes using Cabbage
- Cabbage and Sausage Skillet Sliced cabbage cooks down with hot dogs or sausage into a savory, slightly sweet...
- Simple Cabbage Slaw Shredded cabbage with a tangy dressing. Crunchy, fresh, and goes with anything. ...
- Fish Tacos Pan-fried fish fillets broken into pieces and tucked into tortillas with slaw. S...