Valley Bounty: October 19, 2013: Cabbage

It’s worth slicing open a fresh cabbage for the beauty of the tightly packed, undulating leaves inside. After you admire it, roast the slices with olive oil and salt for a simple and delicious side dish, or make a warm fall coleslaw with apples and onions. Fresh fall cabbage makes great sauerkraut for winter eating, too.

Find CISA’s list of cabbage growers here.  Remember that you can change the zip code setting at the bottom to find sources closest to you.


Roasted cabbage:  The first time I roasted cabbage, it was because I was making soup, and the recipe called for roasting the cabbage before adding to the soup.  The roasted cabbage was so good—much better than the finished soup—that it became a regular fall and winter dish.  Find basic instructions here, plus lots of ways to dress it up with things like rosemary and walnuts if you google it.

Warm cabbage, apple, and onion slaw, adapted from Alice Waters of Chez Panisse.

Preserving Tips

Sauerkraut: Instructions from CISA staff member Kristen Wilmer are here.