Varieties we plant:

Cabbage can be green or red, wrinkled or smooth, globe-shaped or elongated.

Harvest:

• Harvest when leaves begin to tighten and form a “head” between 6 to 10 inches across.

• Pick before the head begins to elongate and loosen as this is a sign that it is about to bolt and the flavor will become bitter.

• Harvest with heavy duty scissors, garden shears, or a knife. Carefully cut at the base separating the head from the roots.

End of Harvest:

Once you harvest your cabbage, it will not grow back. If left in the garden it will bolt (flower). 

Storage:

• Cabbage should be stored in plastic wrap or in a sealed back in the crisper drawer of your fridge.

• It has a long shelf life, and will stay good for 2-3 weeks. 

Recipe Ideas:

• Cabbage slaw is a hearty and sweet option for a Winter salad. Chop cabbage into fine strips. Consider pairing with grated carrot, apple, nuts, and/or a mustard dressing.

• Stuffed cabbage rolls also make for a filling and unique side dish or entree. Boil cabbage leaves, roll them up with the stuffing of choice (grains are particularly good), place in a casserole topped with your favorite sauce, and bake at 350 degrees. For more inspiration, check out this recipe from the NYT. 

• Feeling ambitious? Napa cabbage is traditionally used to make kimchi in Korean cuisine. If you want to try your hand at this spicy, tangy, pickled treat, check out this guide from Food 52.