Cabbage

CABBAGE, RED OR GREEN OR SAVOY Astringent Winter

1 pound fresh = 4 to 4 1/2 cups shredded

2 pounds raw = 9 cups shredded or sliced

1 pound = 2 cups cooked

1/2 lb minced = 3 cups packed

1 lb (1 head) = 4 1/2 cups shredded

To freeze, slice and blanch for two minutes before cooling and freezing.

(Cook’s Bible 13 Common Veg) Choose cabbage that is firm, feels heavy for its size, and has no limp leaves. I don’t bother washing cabbage before cooking; I simply remove any tough or withered outer leaves. There are three techniques for coring cabbages: use a paring knife to cut a conical piece out of the bottom; quarter the head and then cut out the tough inner part of the core from each piece; or cut the cabbage in half and remove the core from each piece with two cuts in the form of a V. Most recipes call for cutting the cabbage into strips. To do this, start by cutting the cabbage in half and then removing the core. With the cut side down, cut lengthwise into strips with a chef’s knife. To cut cabbage into pieces, first cut it into strips and then bunch the strips together and cut across them. If you just cut into wedges to steam, steam for about 6 minutes until done.

IngredientCategory?: LEAFY GREEN AND FLOWERING VEGETABLES: Arrange vegetables loosely in crisper bin of refrigerator or store in cloth bags on the bottom shelf of the fridge. Store chopped vegetables in pint or quart jars or other sealed containers. Use greens before they wilt, within 4 to 5 days of purchase. Use cooked greens within 3 days or freeze. To freeze greens, blanch for 2 minutes, then chill and drain well. You can remove most of the moisture by putting the greens in a strainer and pressing against them with a spoon.