Cabbage
Cabbage 800.png__PID:6c3430ac-d20a-4406-9677-cb3e106d037f
Cabbage
Cabbage 800.png__PID:6c3430ac-d20a-4406-9677-cb3e106d037f
Farm Stand | In Season |

Cabbage

Green cabbage is a leafy green vegetable that grows in dense, spherical heads, earning it the nickname "cannonball cabbage".

We love it raw in salads, steamed, braised or fried. You can also turn raw cabbage into coleslaw or sauerkraut. Roast cabbage steaks/slices at 400 F drizzled with olive oil and salt. Or try stir-frying shredded cabbage in olive oil until wilted with a little bit of minced garlic.

Sold by the pound at farm stands. Typically available from July through September.

When this product is in season, it can be purchased at Untiedt's Farm Stands. We harvest by hand and deliver to our Farm Stands daily.

Availability is dependent on weather conditions and overall supply. Not all products are available on all days at all Farm Stand locations.

Daily market prices vary.

Always rinse cabbage under cold water before use. Cut cabbage head first into quarters, then diagonally across the wedge. Be sure to remove the stem end and triangular core near the base.

Place dry, unwashed cabbage heads in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but they can be removed and discarded to reveal fresh inner leaves. Store for up to 3 months!

To freeze, Choose how to cut your heads based on your end use. Cook in boiling pot of water for 90 seconds. Douse in ice water to stop the cooking process. Drain the cabbage and dry as much as possible. Place in Ziplock freezer bags based on your portions you plan to use, and remove as much air as possible. Put in freezer.