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Cabbage
Cabbage is a very sturdy vegetable that grows well throughout the world. In the Northern Hemisphere
cabbage is a summer crop while in the Southern Hemisphere it's a winter crop. In the Intermediate zone,
two crops are quite often grown each year. Cabbage originated in Western Europe and was domesticated
about 200 years ago. Prior to domestication, cabbage was picked wild and used predominately as medicinal
herbs. Today, cabbage is a common vegetable that is used in coleslaw, salads and sauerkraut.
More than thirty states grow cabbage commercially. Major producers are California, New York, Texas,
Florida, and Georgia. Cabbage is also imported from Canada and Mexico.
Selection & Storage
Select cabbage that has a firm head and is heavy for its size. Avoid cabbage that feels light because
this is a sign that it has lost a lot of its moisture.Trimming the butt ends of the cabbage too short
when harvested can cause this. Cabbage heads should not look puffy or have any blemishes or withered
leaves. Avoid green cabbage that has signs of whitening since this is the sign that it has been stored
for too long. It is important not to buy halved or quartered cabbage, even if it is well wrapped,
because once it's cut, it begins to lose vitamin C rapidly.
Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a
week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a
few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.
Preparation
The most common method of preparing cabbage is to shred it using a food processor or a cheese/vegetable
grater. Hand shredding is the simplest method but difficult for some. Another simple preparation for
head cabbage is to core the head and cut into wedges that can then be put in braised or baked dishes or
steamed on its own. Microwaving is also another good way to cook cabbage. Either way, it is important
not to overcook this vegetable to preserve the nutritional value, for aesthetic reasons and taste.
The outer leaves are also very nutritious so make sure that you do not discard them. To prepare the
leaves, remove them from the cabbage and flatten them on a cutting board, one on top of the other. When
you get a half dozen or so leaves stacked cut them into strips. For crisper coleslaw, soak the shredded
cabbage leaves in cold water, and then dry them in a salad spinner or pat dry with paper towels to
remove all the moisture.
When preparing kohlrabi, separate the leaves from the bulb. Steam or stir-fry the leaves as you would
spinach or chard. After peeling, the bulb can be cubed or sliced and used in stir-fries, stews, and
gratins, or as a vegetable by itself.
Tony's Tip
Firm up limp carrots by cutting off one of the ends and sticking the carrots in ice water, cut
side down.
Tony's Favorite Recipe
Carrot and Cabbage Salad
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Varieties
There are many varieties of carrots: however, most supermarkets in the United States carry only the
Imperator variety. It's the variety most of us are familiar with, sold in 1-pound cellophane bags.
Instead of carrying many different varieties, supermarkets carry different grades of carrots; U.S.
Extra #1, U.S. #1, U.S. #1 Jumbo, and U.S. #2. They range in length anywhere from 4½ to 5½ inches, to
almost a foot.
Large carrots are sometimes peeled and trimmed to approximately two to three inches and sold packaged as
baby carrots. However, true baby carrots are harvested early and actually look like miniature carrots
with the green top still on them. These carrots are commonly referred to as Belgian or French carrots
and they come in plastic bags.
Organic carrots are becoming more in the mainstream, although they are far from being a significant
portion of carrot sales. As people become more and more focused on organic produce items, demand for
organic carrots is expected to grow significantly.
Kohlrabi always reminds me of vegetables from
outer space, those green balls with thin stalks shooting out from them like appendages. As with head
cabbage, there is a red version with essentially the same flavor. The name kohlrabi literally means
"cabbage turnip" in German, which is logical because its hearty flavor is very much like turnips and
turnip greens.
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