Cabbage 

From sauerkraut in Europe to kim chee in Korea, different cabbages can be found in almost every culture. While low in calories, cabbage has a high amount of vitamins A and C, and minerals such as calcium, potassium and magnesium.

Cabbage is available in the early summer and late fall, and can be stored from 2 weeks to 3 months in the refrigerator, or longer in a root cellar.

It can be eaten raw in salads, sauteed, stir-fried, or slightly cooked. Avoid overcooking, otherwise you might end up with a strong odor in your kitchen.

Look for firm, compact heads when buying.

Recipes

Red Cabbage Slaw from Taqueria Gila Monster Restaurant

• 1 head red cabbage
• 1 pound carrots
• 1 bunch fresh cilantro
• 1/3 cup lime juice
• 1/3 cup apple cider vinegar
• 2 tablespoons salt
• 1 tablespoon ancho chili powder

Quarter and core the cabbage. Slice thinly either by hand or in a food processor. Peel and grate carrots. Pick cilantro leaves off stems and finely chop. Toss all ingredients together. Let stand for 1 hour and then toss again before serving. Makes 3-4 quarts.

Chinese Cabbage Salad from Dog Hollow Farm

• 5 cups chopped Chinese cabbage
• 3/4 cup shredded radish (daikon is best)
• 1 1/2 cups crunchy chow main noodles
• 1 cup crushed peanuts
• 1/4 cup sesame seeds (toasted or black)
• 2 tablespoons rice vinegar
• 4 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1/2 to 1 teaspoon dry mustard

Combine cabbage, radishes, chow mein noodles, peanuts and sesame seeds in a large bowl. Mix remaining ingredients to make dressing. Toss small amounts of dressing with salad to suit your taste.

Indonesian Cabbage from The Cheese Factory Restaurant

• 1 medium cabbage (3 pounds)
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh gingerroot
• 1 1/2 teaspoons tumeric
• 1 teaspoon vegetarian boullion
• 1/2 cup boiling water
• 1/4 cup coconut milk
• 2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1 cup shredded coconut

Cut cabbage into quarters, remove core and discard; slice into 1/2-inch wide strips. Heat oil in an 8-quart pot and saute onion until wilted. Add garlic, gingerroot and tumeric; cook 30 seconds. Prepare broth by dissolving boullion in boiling water; stir into pot. Add coconut milk, cabbage and salt; mix to combine ingredients. Cover and cook over medium heat 8-10 minutes or until cabbage is crisp-tender. Adjust seasonings with salt and pepper as desired.

Preheat oven to 350 degrees. Place coconut on a cookie sheet and toast in oven for several minutes or until golden brown; cool. Sprinkle individual servings with 1-2 tablespoons toasted coconut. Yield: 10 cups.