40 Palate-Pleasing Cabbage Recipes (2024)

FAQs

What can I do with a huge head of cabbage? ›

This cabbage produces very large round heads. Excellent for cooking and coleslaw being full of flavour. Matures from September onwards and is frost hardy. Seeds may be sown during early Spring or Autumn to produce giant specimens.

“Freezing raw cabbage helps retain its nutritional value, but it may affect its texture, making it more suitable for use in cooked dishes like soups and stir-fries,” says Best. For taste. If you want to maintain that flavor and texture, cooked cabbage may be the better way to go.

The only problem with cabbage is that each head is quite large, so using an entire cabbage in one meal or recipe can be a challenge. Thankfully, you can freeze cabbage, so none of those tasty leaves go to waste.

Can you freeze cabbage? You sure can. This leafy vegetable is versatile in the kitchen and adapts well to the freezing process. Families who grow cabbage count on it for year-round nutrition that's easily incorporated into meal-time menus.

Although you can technically freeze cabbage raw, it's best to blanch it first before freezing it. In other words, you should boil the cabbage in hot water for a very short amount of time (around one minute) before placing it in the freezer.

Generally, cabbage needs a lot of water to grow and if there's not enough it can't reach reach its full bloom. Thus, this leads to a shortage of cabbage, leading its prices to go up. Cabbage is a crop that grows best during specific times, making it challenging for farmers.

While this oblong, white to pale green cabbage is cultivated worldwide, it's the most widely grown vegetable in China, and a popular ingredient in authentic Asian cuisines, from stir-fry and noodle dishes to dumplings, rolls, and salads. It's easy to prepare and offers a mild flavor that gets sweeter with cooking.

Napa cabbage has long, oblong-shaped leaves with white ribs and pale green color, while green cabbage has round, compact heads with tightly packed leaves that are darker green. In terms of taste, Napa cabbage tends to be milder and sweeter, while green cabbage has a stronger, more peppery flavor.

Why do you soak cabbage in salt water? ›

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

We wanted to find a method that would keep the cabbage from watering down the dressing and also a way to make the salad piquant without tasting too sharp. The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump.

Carrots, parsnips, beets, and radishes are all low-growing plants, so they don't compete with cabbages for sunlight. What's more, root vegetables break up tough soils and prevent soil compaction, making it easier for the roots of cabbage plants to grow.

The famous O-S Cross Cabbage, which under optimal growing conditions can exceed 70 pounds, is a show-stopper in gardens all over the US.

Once it's washed and cut up, cabbage can be frozen, but for longer-term storage, it's best to blanch it first. Blanched cabbage can be frozen for up to nine months, while unblanched cabbage will only keep for one to two months.

Cabbage is best stored whole and unrinsed until you're ready to use it. Cutting into it will cause it to lose vitamin C, which will lead to faster spoilage. To store a head of cabbage, place it in a plastic bag in the crisper drawer of your fridge. A head of cabbage will last up two months when stored this way.