Cabbage
What It Is
Section titled “What It Is”Cabbage is a cool-season crop we grow in both spring and fall at Cold Springs Organics. Dense, crisp, and lightly sweet, it comes in green and red varieties and is one of the best-storing vegetables in the CSA box — a whole head can last weeks in the fridge.
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 head unwrapped (or loosely wrapped) in the refrigerator crisper; it keeps for 1–2 months.
- Once cut, wrap the remaining head tightly in plastic wrap or beeswax wrap and use within a week.
- Do not wash before storing — moisture speeds deterioration.
How to Prep It
Section titled “How to Prep It”Peel away and discard any wilted outer leaves. Quarter the head, then cut out the dense core from each wedge. Slice or shred the remaining leaves as needed. Rinse after cutting. For slaw, shred thin with a knife or mandoline and season right before serving.
How to Cook It
Section titled “How to Cook It”- Braised — cook wedges in a splash of broth with butter and caraway or fennel seed over low heat until silky and tender.
- Stir-fried — slice thin and cook over high heat with garlic, ginger, and soy sauce for a fast side dish.
- Raw slaw — toss shredded cabbage with apple cider vinegar, a pinch of sugar, and salt for a bright, crunchy salad.
Quick Meal Idea
Section titled “Quick Meal Idea”Cabbage and egg stir-fry — shred half a head, stir-fry with garlic and a splash of soy sauce until just wilted, push to the side of the pan, scramble in two eggs, toss together, and serve over rice.