UCAN Vegetable Spotlight | Presenting: Cabbage

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by Stephanie Forbes

Cabbage is usually the most popular type of plant to grow in a garden. It is a classic vegetable. Not only is it nutrient and antioxidant rich, but it also offers an attractive rosette of foliage that looks as good as it tastes.Cabbage comes in an array of colors and types. Let’s take a look at a few types of cabbages and you can decide which works best for you.UCAN has grown quite a bit of different cabbages lately. Let’s look at different cabbages that were grown at the Catawba Trail Farm.

Napa Cabbage is also called Chinese cabbage, this oblong-shaped cabbage has thick, crisp stems and frilly yellow-green leaves. The flavor is sweeter and softer than green cabbage. You can eat it raw in salads and use it in the filling for dumplings. 

Green cabbage

This is round and has wide fan-like leaves and darker green in color.  Green cabbage can be eaten raw or it can go into stir fries, soups and braises. The whole leaves can be used to make cabbage rolls. If you eat Green cabbage raw it will have a peppery flavor but the cabbage gets sweeter as it cooks.

Red Cabbage is similar to green cabbage but with dark reddish purple leaves. The flavor of this cabbage is deeper and earthier. Red Cabbage is great as a coleslaw and in leafy green salad mixes.

Each has a distinct flavor, with the red types being amongst the sweetest. There are so many types of cabbages it is hard to pick just one recipe to spotlight.

Below you will find a link to Betty Crocker Recipes on “How to Cook Cabbage” https://www.bettycrocker.com/how-to/tipslibrary/ingredients/how-to-cook-cabbage

Try it out and let us know how it turns out.

Urban Community AgriNomics 

www.ucan.today

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