Choisir ton chou?

How to Select and Store Cabbage

Learn to love cabbage!

Maybe you think the only way to love cabbage is to eat it as creamy coleslaw or traditional coleslaw when you order chicken from the rotisserie, or maybe you think you don’t like cabbage because your aunt made you try a good old-fashioned soup recipe that claims to be weight loss. It won’t stay that way! Here’s how to easily incorporate this unloved vegetable into your diet and how to choose the best cabbage for your needs.

All about cabbage 

Cabbage will now have no secrets for you! What you need to know about cabbage:

Storage 

Cabbage can be stored for a long time (+/- 2 weeks) if it is kept in optimal conditions: it likes to be refrigerated between 0 and 3 °C, ideally in a vegetable container. You can even cut and grate it in advance.

The cost

From one grocery store to another, the average cost of kale is about $0.30/100 g. Imagine the cost of making coleslaw!

Buying criteria 

Choose a heavy and compact cabbage. Choose a cabbage with colourful, shiny and crisp leaves, without spots, cracks or bruises.

  • Warning!

    The outer leaves may sometimes seem a bit dull to you as they act as a natural packaging for the food. However, the inside is well protected!

Availability 

Cabbage is a vegetable that has adapted well to the cold, which is why you will find it all year-round.

Preparation

Since cabbage is a soil-grown food, it can contain small unwanted insects. If you find worms in it, let it soak for about 15 minutes in a large volume of salted or vinegar water.

How to use it

Cabbage can be eaten raw or cooked, or even in a sandwich, salad or comfort food.

  • Do you know what sauerkraut is?

    It’s a fermented food that’s gaining in popularity! It’s the perfect companion to sausages (and hot dogs, also known as mustard cabbage!).

Nutritional values 

Nutritionally, this vegetable is a good source of vitamin C, folic acid and potassium. The amount of folic acid it contains is reduced if it is eaten cooked rather than raw. Also, did you know that cabbage contains sulfur compounds that can increase your frequency of intestinal gas? Oops…!

To each his own cabbage

Cabbage varietiesDescriptions
Green cabbageThis is the most "common" cabbage, the one found in coleslaw and in recipes for stuffed cabbage and soup.
Red cabbage Its leaves are bright red-purple, crisp and shiny. It is best grated into salads, but it can also be used in many ways. Beware, its leaves discolor a lot!
Savoy cabbageWith more veined and less compact leaves, it is similar to and can be used in the same ways as green cabbage.
Chinese cabbageThe most common are nappa cabbage and bok choy. Their stems are whiter and crisper with less fibrous leaves. They are mild and sweet, and their use is as varied as the existing types of Chinese cabbage.
Brussels sproutsMini cabbages often hated for their bitterness, they grow on a long stem. It needs to be cooked before eating to become an excellent side dish.
Kale Its leaves are long, fibrous and curly, on a long resistant stem. Its color goes from light to dark green. It is a good addition to a salad or soup. In salads, it is sometimes necessary to massage the leaves or marinate them to tenderize it.
CauliflowerA vegetable that is quite different from head cabbage, its appearance is reminiscent of small, compact bouquets. Its flavour is sweet! It can be eaten raw, steamed, added to a recipe and much more.
KohlrabiThis is not a regular cabbage. It comes in the form of a bulb with long stems. It must be peeled, either before or after cooking, to eat it. It can be eaten mashed or grated into a salad.
Collard cabbageIts leaves are larger and crunchy, and it has a strong flavor. This cabbage can be used in salads, cooked or as a wrap for a wrap.

Recipe ideas and tips for cooking with cabbage

If you keep a cabbage in your fridge, it will be easy to cut it up here and there and use it in many dishes!

How do you incorporate cabbage into your best recipes?

  • Shred it into a tuna wrap or fresh spring roll with other vegetables;
  • Shred or chop it into your favourite salad mix, with nuts and a tasty dressing;
  • Chop it and add it to a curry-coconut soup;
  • Grind it into a colourful smoothie;
  • Sauté it, still in strands, with other vegetables to incorporate into a Chinese macaroni.

Get creative with cabbage! If you lack inspiration, there are many interesting recipes. They’re sure to make you love cabbage to the fullest. A food that is so versatile, inexpensive and can be stored well, you don’t find it anywhere else!