Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Cabbage is cheap and wildly used.
- Harvest large, unsplit heads that are tight and heavy.
- Heads are solid, glossy and light green or purple in color.
- Stem end should be trimmed and not dry or split.
- Do not rinse; cover loosely with a plastic bag.
- Fresh heads can be stored in the refrigerator up to 2 weeks.
- Nine cups of shredded raw cabbage will result in 7 cups cooked.
- Top half is more tender and shreds easier than the bottom.
- Raw is delicious in salad and coleslaw.
- Can be steamed, boiled, microwaved or stir fried.
- Add to pasta, soups, or stews or made into sauerkraut.
- Cook just until tender using stainless steel pots.
- Over cooking results in a strong cabbage odor.
Like it! Braised Green Cabbage with Garden Vegetables
- 1 head green cabbage shredded
- 1 medium onion chopped or 4 green onions chopped with tops
- 1 medium bell pepper, cut into ½-inch squares
- 1 t crushed red pepper flakes (optional)
- ½ t garlic powder • ¼ c olive oil
- 1 c water or chicken stock
- salt and pepper to taste
- Cut cabbage into quarters and shred thinly.
- Chop onions and bell pepper and set aside.
- Use a large (5-quart) pan with lid. Heat pan over medium high heat for a few seconds until hot.
- Add oil to hot pan, immediately add onions and bell peppers. Stir for about 1 minute.
- Add one-half of the shredded cabbage, stir for another 30 seconds.
- Add crushed red pepper and garlic powder, continue to cook and stir for 15 seconds.
- Add two handfuls of cabbage stirring for about 30 seconds, continue adding the remaining cabbage and stirring at 30 second intervals until all of the cabbage is in the pot.
- Add water or chicken stock, cover immediately and continue cooking for 10 minutes. Stir occasionally to keep from sticking. Add more water if necessary.
- When cabbage is done, almost all of the liquid will have cooked away.
Yield: 6 servings
Nutrition Facts per Serving: Calories 160;Fat 10g; Cholesterol 0mg; Sodium 45mg; Carbohydrates 14g; Fiber 5g; Sugar 8g; Protein 3g
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