Cabbage Delivery or Pickup

Cabbage is a cruciferous vegetable and forms part of what is colloquially known in North America as "cole crops." This leafy vegetable is closely related to broccoli, cauliflower, Brussels sprouts, kale, and bok choy. The cabbage variety that you most commonly find in U.S. markets and stores is the smooth-leafed, firm-headed green cabbage. It looks like a large head of iceberg lettuce and has a rubbery texture and peppery flavor when eaten raw. When cooked, it's soft and sweet.

You are spoiled for choice when it comes to cabbages, though, as they come in over 400 different varieties. You can generally categorize the leaf types of cabbages into three categories: smooth-leaf firm-head, loose-head savoy, and crinkled-leaf cabbages. Cabbages can also have different shapes, such as oblate or round, and their color can be green, red, purple, or white. The Charleston Wakefield, for instance, has a dark-green conical-shaped head, while the Chinese cabbage has a yellow-green oblong head with frilly leaves.

Cabbage is available year-round in the U.S. When you're out shopping for cabbage, there are a few things you want to look out for. Firstly, a cabbage head should feel heavy for its size and firm. If it's not firm, there's a good chance that the cabbage has started to rot in the middle. 

The leaves are also a good indication of freshness. You want to opt for cabbage heads that have taut leaves. Turn the cabbage head around and ensure that the leaves are tightly packed. Leaves that have begun to separate from the stem are a sign that the cabbage has started to age. The leaves should also be crisp, brightly colored, and free from blemishes.

Although it's not always the case, bigger cabbage heads often have a milder taste. If possible, buy your cabbages whole, since pre-cut, halved, or shredded cabbage will have lost valuable amounts of vitamin C by the time you bring it back home.

The first rule to remember when storing cabbage is that you want to keep it whole until you need it for cooking. Apart from losing valuable nutrients during storage, a cut cabbage will also spoil faster. If there's a part of the cabbage left over after cooking, wrap it tightly in plastic and use it within two to three days. 

Cabbage likes cold temperatures and moist conditions, so it's best to place it in the crisper drawer. If the cabbage is whole, put it in an unsealed, open plastic bag in the fridge. Stored this way, it will last for up to two months.

Cabbage freezes well, too. Slice, dice, or shred the cabbage and then blanch it in boiling water for two to three minutes. Immediately place the cabbage in ice water after blanching to stop the cooking process. You then want to spread out the cabbage on a baking sheet and pre-freeze for about six to eight hours. Finally, place the frozen cabbage pieces in an airtight container and place them in the freezer for up to nine months.

If you have lots of cabbage that you want to preserve for extended periods, you can pickle it in salt, vinegar, and water, or you can make sauerkraut, which is a fermented cabbage dish.