English Peas, Spring Onions and Roasted Almonds

Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...

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Cabbage Planting

Cabbage matures best in cool weather. Sow cabbage in early spring for an early summer harvest. You can also sow cabbage in late summer for autumn harvest. Cabbage matures in 70 to 120 days.

Green cabbage is an old-time favorite. Red cabbage is often found in salads and excellent cooked and served as a hot vegetable. Savoy cabbage with its crinkly green leaves can be used just like green cabbage but is both more showy and tender.

Cabbage you use right after harvest is called new cabbage. Often cabbage is held in storage for winter use and is called old cabbage.

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Red Cabbage and Apples

Red cabbage is particularly well matched to apples, red wine, and vinegar. The red cabbage leaf lacks the delicate flavor of the savoy cabbage. Rather it has a hearty, full flavor that stands up well to equally full-flavored foods.

The red cabbage is ready for harvest when its head is firm and unyielding. It is equally ready for harvest at grapefruit size as at full size.

If you are not going to use the cabbage right away, wrap the head in plastic and put it in the refrigerator. It will keep for 2 to 3 weeks if need be. When you are ready to serve, wash and trim away the tough outer leaves and trim the stem even with the bottom of the head. Cut the head in half or quarters, lay the flat section down on a cutting board, and slice into quarter-inch thin strips.

A medium head of cabbage will give you 7 or 8 cups of shredded cabbage.

Now, try this savory-sweet red cabbage and apple side dish.

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Red Cabbage

The red cabbage is beautiful on the plate and in the garden. And when it comes to pickled cabbage, the red cabbage is stout and pungent. The Germans sometimes call red cabbage Red Kraut.

Here’s a delicious red cabbage pickle recipe: Chop a large head of red cabbage. Add one cup of chopped onions and one tablespoon of salt along with sweet-and-sour syrup (three cups of vinegar and one cup of honey). Simmer the combined ingredients for ten minutes and pack boiling hot into sterilized canning jars. Seal while hot.

Red cabbage leaves are generally thicker than green or Savoy cabbages and not quite as tasty. If you are not pickling red cabbage, add it raw to green cabbage in coleslaw or for color in a green salad.

As a stand alone or side dish let red cabbage play off of stronger flavors. Fry sliced red cabbage lightly in bacon fat, add just a dash of vinegar so that the cabbage stays red during cooking, and serve the dish garnished with deviled eggs.

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Savoy Cabbage

The savoy cabbage has a yellow-green nearly round head with wrinkled leaves. Savoy cabbage is considered by many to be the best eating cabbage. It has a very delicate texture and a flavor much superior to smooth leaved cabbage.

Savoy cabbage is not easily shipped so it is not as readily available as red or green cabbage. You should find savoy cabbage at the farm market or you can grow it yourself.

Savoy cabbage is also called curly cabbage. Savoy cabbage is named for the region where it is believed to have originated: the Savoy which straddles the Alpine regions of Italy and France.

Because savoy cabbage is so tender, it requires much less cooking than other cabbage varieties.

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How to Cook Cabbage

The key to cooking cabbage is to cook it quickly.

If you can cook cabbage in 5 minutes or less, you will reduce and even avoid that cabbagey smell that can foul a kitchen.

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Round-headed Cabbage

There are three kinds of round-headed cabbage: white, red, and Savoy.

The leaves of the white and red cabbage are usually smooth and shiny with prominent veins. The leaves of the Savoy cabbage are light green and crinkled.

Cooked right these cabbages can be crisp with a mild and sweet flavor.

Round-headed cabbage can be found in most farm markets most of the year, but particularly during the cool and cold fall and winter months.

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