Cabbage
Basic Information
Cabbage is a fall and winter vegetable that is a large part of Nova Scotia heritage. Approximately 150 hectares of cabbage are grown in Nova Scotia every year.
There are many types of cabbage, but the most common varieties in Nova Scotia are green and red.
Cabbage is low-priced, tolerates the cold well, and lasts for quite a few meals!
Storage, Preservation, Preparation & Cooking
Cabbage should be kept between 0-4°C.
To prepare cabbage, remove any old or damaged outer leaves and cut leaves free from the core. Rinse and chop to preferred size or shape.
Cabbage can be enjoyed both raw and cooked. When cooking, boil for 4-6 minutes or stir fry for 2-4 minutes.
Preserve leftover cabbage by making Sauerkraut. Sauerkraut is a traditional fermented food that is easy to make at home and filled with digestive-friendly probiotics. Sauerkraut has its origins in German and Eastern European cooking and is similar to other traditional fermented cabbage dishes like Korean kimchi and Salvadoran curtido.
