Storage: Do not wash cabbage until you are ready to use it. Refrain from washing before storing it. Cabbage can store well in a crisper drawer. You can put the cabbage in a plastic bag to help retain moisture but it isn’t totally necessary.
Uses: Cut cabbages first into quarters and then diagonally across the wedge. Then, cut into thin slices for tossing raw into salads or cut a little thicker for steaming or boiling; Eat cabbage raw or just lightly cooked – overcooked cabbage may produce a strong odor and flavor.; Steam wedges of cabbage for 5-7 minutes, top with butter and a pinch of salt and pepper or even with grated cheese; added to sautees and stir fry; tastes great alongside peppers, onions, etc; boil cabbage for five minutes with a chopped onion and add to mashed potatoes; leaves can be stuffed with any number of yummy ingredients and then baked; oven-roasted cabbage steaks is a farm favorite. Cabbage is well-known in coleslaw. Chop finely or shred and then toss with shredded carrots and green onions. Add any other vegetables that you would like. Toss with a yogurt/mayonnaise dill dressing or a vinaigrette.
Recipes: Pinterest – Green Cabbage Board
Cabbage Steaks – Preheat oven – 400 degrees / Cooking time – approx 30-45 min
cut cabbage into 1 inch slices top to bottom – leave stem in – holds cabbage slice together
place slices onto cookie sheet lined with parchment paper (not necessary but will crisp better)
brush or drizzle with olive oil or oil of choice – just lightly – not too much; sprinkle on salt, pepper, and garlic powder; flip and do the other side too
check steaks every 10 min or so when they start to cook a bit flip and crisp the other side. Continue checking and flipping until desired tenderness and crispness is achieved