| Cabbage | | | | retains its vitamin C. Now, slice up the cabbage |
| Cabbage is delicious, nutritious, and a great meal | | | | half you still have sitting on the cutting board. |
| extender. Cabbage is available year-round and you | | | | Next, chop up the slices of cabbage. Measure |
| get a lot of food for your food dollar with | | | | your chopped cabbage and put into a bowl. Isn't it |
| cabbage. Cabbage has a very dense head, and as | | | | amazing how much chopped cabbage you got |
| you slice it up you will notice that it expands into | | | | from that one half head? |
| a much bigger space. Thus, a relatively small head | | | | Using Cabbage in Recipes |
| will fill a bigger bowl than you think once it has | | | | You have a bowl full of chopped cabbage. |
| been cut up. Cabbage is a cruciferous vegetable, | | | | Cabbage is so versatile, you can eat it raw, |
| and an excellent source of Vitamin C. Cabbages | | | | sauteed, braised, steamed, boiled, by itself or |
| come in many different varieties and colors. | | | | combined with other foods. You can add it to |
| Storing Cabbage | | | | lettuce salads, make a coleslaw, add it to soups, |
| Store your cabbage tightly wrapped in plastic in | | | | boil it with sausages or potatoes, saute it as a |
| your refrigerator. Alternately, you can use the | | | | stand-alone side dish. Add in a little cream and |
| vegetable storage bags that come with little holes | | | | nutmeg for a special touch. Because cabbage can |
| in them for breathing. Cabbage will last several | | | | be prepared so many different ways, it makes a |
| weeks this way. If your cabbage's outer leaves | | | | great foundation for quick, easy meals. |
| have wilted and turned yellow in the fridge, then | | | | Quick Easy Meals: Cabbage Roll Casserole |
| peel them off until you reach the crisp green | | | | In a large pot, cook 2 lbs ground meat and 1 c |
| leaves again. Then use your cabbage right away | | | | chopped onion. Drain and return to pot. Add in |
| or re-wrap and replace back in fridge. | | | | 1-29 oz can of tomato sauce, 2-14 oz cans beef |
| Cutting Cabbage | | | | broth, 3.5 lbs of chopped cabbage, 1 c uncooked |
| If you've never cut cabbage before and are not | | | | rice and 1 tsp salt. Stir to combine and simmer |
| sure how much you will need, then I suggest that | | | | covered on stove for 15-20 minutes or until rice |
| you take your head of cabbage and cut it in half. | | | | and cabbage are tender. Season with salt and |
| You will see a core down the center. Remove the | | | | pepper. If desired, while cooking, add a little of |
| core from one half of the cabbage and discard. | | | | one of the following: Worcestershire sauce, hot |
| Wrap the other half of the cabbage and put it | | | | sauce, vinegar, nutmeg, garlic powder, etc. |
| away. You can cut the core out of that one later. | | | | Whatever you have that you think will go good |
| The less cuts you make, the longer the cabbage | | | | with this dish. |