Cabbage
One of the best-storing items in the CSA box — a whole head keeps for weeks and rewards patience.
Store in
Fridge whole head, loosely wrapped
Keeps for
1–2 months cut head: use within 1 week
Best eaten
Raw or braised slaw raw, silky when cooked slowly
Prep tip
Cut out the core quarter first, then remove core wedge
What It Is
Section titled “What It Is”Cabbage is a cool-season crop grown at Cold Springs Organics in both spring and fall. Dense, crisp, and lightly sweet, it comes in green and red varieties — both are handled the same way in the kitchen. Cabbage is one of the most forgiving vegetables in the box: it stores for weeks, works raw or cooked, and loses very little to waste.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Store a whole, uncut head loosely wrapped (or unwrapped) in the refrigerator crisper. Cabbage keeps remarkably well — a full head can last 1–2 months without losing quality. Do not wash before storing.
Once cut, wrap the remaining head tightly in plastic wrap or beeswax wrap and refrigerate; use within a week. Cut cabbage releases its moisture more quickly and begins to go limp and smell stronger the longer it sits.
How to Prep It
Section titled “How to Prep It”Peel away and discard any wilted, yellowed, or damaged outer leaves. Quarter the head through the core. Cut the dense core wedge out of each quarter with a diagonal cut — it’s tough and doesn’t eat well raw. Slice or shred the remaining leaves as needed.
For slaw, shred as thin as possible with a sharp knife or mandoline. Season the shredded cabbage right before serving — once salted and dressed, it softens quickly.
How to Cook It
Section titled “How to Cook It”- Braised — cut into wedges and cook in a wide pan with butter, a splash of broth, and caraway or fennel seed over low heat for 20–25 minutes until silky and caramelized. One of the finest ways to eat cabbage.
- Stir-fried — slice thin and cook over high heat with garlic, ginger, and a splash of soy sauce for a fast, lightly charred side dish.
- Raw slaw — toss shredded cabbage with apple cider vinegar, a pinch of sugar, olive oil, and salt. Let sit for 15 minutes to soften slightly. Add carrot or apple for variety.
Quick Meal Idea
Section titled “Quick Meal Idea”Cabbage and egg stir-fry — shred about half a small head of cabbage. Heat a wok or large skillet over high heat, add oil, and stir-fry the cabbage with a clove of minced garlic and a splash of soy sauce until just wilted and lightly charred, about 4 minutes. Push to the side of the pan, scramble two eggs in the empty space, then toss everything together. Serve over rice.
Recipes to Try
Section titled “Recipes to Try”- Napa Cabbage Salad with a Crunch — a sweet-and-savoury crunchy cabbage salad (external)
- Chef Ashley’s Creamy Herb Coleslaw — a family-sized creamy coleslaw with fresh parsley, dill, and thyme