What Does it Taste Like?

Cabbage has a mild, slightly sweet, and earthy flavor that varies depending on the type and color. Green cabbage is the most common and has a crisp and peppery taste. Red cabbage is similar to green, but with a deeper and more complex flavor. Purple cabbage is the most colorful and has a slightly bitter and spicy taste. Savoy cabbage is the most tender and has a buttery and nutty flavor. Cabbage can be eaten raw or cooked, and it changes its texture and flavor accordingly. Raw cabbage is crunchy and refreshing, while cooked cabbage is soft and mellow.

Varieties we grow

Wa Wa Tsai (Napa)

Wa Wa Tsai (Napa)

Wa Wa Tsai is a mini Napa cabbage that has a barrel-shaped, dense head and a sweet, tender crunch. The head is about 9 inches tall and 5 inches wide, with bright green leaves and white ribs. Wa Wa Tsai has a mild and smooth flavor, with hints of anise and citrus. It is an early and uniform cabbage that is ideal for fresh snacking or adding to salads and stir-fries.

Omero Red

Omero Red

This is a vibrant red cabbage that has a round to slightly oval head and a short core. The head is deep purple to burgundy with streaks of white, making it attractive for salads and slaws. Omero Red has a slightly sweet and peppery flavor, with a crisp and juicy texture.



This is a type of savoy cabbage that has deep blue-green, crinkled leaves and a round, dense head. The leaves are thin, yellow, and tender, with a mild and sweet flavor. Alcosa is a fast-maturing cabbage that can be grown in small spaces. It is best in cooked dishes, such as soups, stews, or casseroles.

Why Should I Eat It?

Cabbage is a low-calorie and high-fiber food that can help you feel full and satisfied. It’s also rich in vitamin C, vitamin K, and antioxidants that can boost your immune system and protect your cells from damage. Cabbage also contains sulfur compounds that may have anti-inflammatory and anti-cancer properties. One cup (89 grams) of chopped raw green cabbage has only 22 calories, 2 grams of fiber, 54% of the daily value (DV) of vitamin C, and 85% of the DV of vitamin K.


July - November

Cabbage is more than just a humble vegetable. It’s a versatile, nutritious, and delicious ingredient that can enhance your dishes and your health. Whether you prefer it green, red, or purple, cabbage can offer you a range of benefits and flavors. Here are some tips on how to enjoy this leafy wonder.

Recommended Storage

How Do I Store It?

Short Term

Cabbage is best eaten fresh, but you can store it in the refrigerator for up to two weeks. To store cabbage, remove any wilted or damaged outer leaves and discard them. Do not wash or cut the cabbage until you are ready to use it, as this will reduce its shelf life and quality. Wrap the whole cabbage loosely in a plastic bag or a damp paper towel and place it in the crisper drawer of the refrigerator, away from ethylene-producing fruits like apples and bananas.

Long Term

  • Freeze: To freeze cabbage, you should blanch it first to preserve its color and nutrients. You can chop the cabbage into wedges or shreds and boil them for about 2 minutes, then plunge them into ice water to stop the cooking process. Then, drain the cabbage and pack it in freezer bags or containers, leaving some space for expansion. You can freeze cabbage for up to 12 months, and use it in cooked dishes like soups and stews.
  • Pickle: To pickle cabbage, you should cut it into thin slices and pack it in sterilized jars. Then, bring some vinegar, water, sugar, salt, and spices to a boil and pour the hot brine over the cabbage, leaving some headspace. Then, seal the jars and process them in a boiling water bath for 10 minutes. You can store the pickled cabbage in a cool and dark place for up to a year, and enjoy it as a condiment or snack. You can also make sauerkraut by fermenting shredded cabbage with salt and water in an airtight container for several weeks.

How Do I Cook It?

  • Boiling: This is a quick and easy way to cook cabbage, and it works well for making soups, stews, or corned beef and cabbage. You can chop the cabbage into wedges or shreds and boil them in water or broth for about 10 to 15 minutes, or until tender.
  • Sautéing: This is a fast and flavorful way to cook cabbage, and it brings out its natural sweetness and crispiness. You can chop the cabbage into thin slices and sauté them in oil or butter over medium-high heat for about 15 to 20 minutes, stirring occasionally, until golden and wilted. You can also add seasonings like salt, pepper, garlic, onion, or caraway seeds for extra flavor.
  • Roasting: This is a simple and delicious way to cook cabbage, and it caramelizes the edges and enhances its flavor. You can cut the cabbage into wedges, keeping the core intact, and drizzle them with oil and seasonings. Then, roast them in a preheated oven at 425°F for about 25 to 35 minutes, flipping halfway, until browned and tender.
  • Grilling: This is a great way to enjoy cabbage in the summer, as it adds a smoky and charred flavor to the vegetable. You can cut the cabbage into wedges, keeping the core intact, and brush them with oil and seasonings. Then, grill them over medium-high heat for about 10 to 15 minutes, turning occasionally, until the edges are blackened and the center is soft.
  • Baking: This is a cozy and comforting way to cook cabbage, and it makes it creamy and cheesy. You can chop the cabbage into small pieces and layer them in a baking dish with cheese, cream, and breadcrumbs. Then, bake them in a preheated oven at 375°F for about 45 minutes, or until bubbly and golden.

What Goes Well With It?

  • Apples: Cabbage and apples are a classic combination that can create a sweet and tangy dish. You can sauté sliced cabbage and apples with some butter, brown sugar, and vinegar for a simple side dish. You can also bake them with some pork chops, onion, and thyme for a hearty main course.
  • Mustard: Cabbage and mustard are another pair that can add some spice and zest to your meals. You can make a creamy mustard sauce with some cream, Dijon mustard, and parsley and pour it over steamed or boiled cabbage for a delicious accompaniment. You can also make a crunchy coleslaw with shredded cabbage, carrots, and celery and toss it with some mayonnaise, mustard, and honey for a refreshing salad.
  • Garlic: Cabbage and garlic are a duo that can enhance the flavor and aroma of your dishes. You can roast wedges of cabbage with some olive oil, garlic, salt, and pepper for a simple and savory side dish. You can also stir-fry shredded cabbage with some garlic, ginger, soy sauce, and sesame oil for a quick and easy Asian-inspired dish.
  • Lemon: Cabbage and lemon are a pair that can add some freshness and brightness to your dishes. You can make a lemony dressing with some lemon juice, olive oil, honey, and mint and drizzle it over raw or cooked cabbage for a zesty and refreshing dish. You can also make a tangy soup with some chicken broth, cabbage, lemon juice, egg, and dill for a comforting and nourishing dish.
  • Potatoes: Cabbage and potatoes are a combination that can create a hearty and satisfying dish. You can make a traditional Irish dish called colcannon with some mashed potatoes, butter, milk, cabbage, and scallions for a creamy and flavorful dish. You can also make a cheesy casserole with some sliced potatoes, cabbage, cheese, cream, and breadcrumbs for a cozy and comforting dish.
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