About Me: Part of the brassica family, cabbage is extremely versatile. You can eat it raw, ferment it, grill it, boil it, poach it…anything you can think of! Cabbage is loaded with antioxidants like folates, vitamin C, K, and fibre.
To store: Cabbage has a remarkable storage capacity. Just stick dry, unwashed cabbage in a mesh bag, or paper towel, and then placed inside a bag, or container inside your fridge crisper for at least a month. The outer leaves may eventually get floppy or yellowish, but they can be removed and discarded to reveal fresh inner leaves. If you have a cold cellar, cabbage can be kept at high humidity for three months or more!
To Freeze: Remove outer leaves from cabbage then cut into desired amount. You can use wedges, or slices, it’s up to you. Let cabbage soak in water for a few minutes to remove soil, then pat dry. Blanch washed cabbage for 2 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers, or vacuum seal and freeze.