Red cabbage is thought of to be more of a winter vegetables, since it stores quiet well, but it grows well in early spring, too. When it comes fresh from the field, it’s super nice and crispy and great to eat raw. I love the amazing, deep red and green color that turns to full purple when cooked.

Storage
Unwashed and in the fridge, red cabbage stores for a long time, like 2 month. But in ideal storage conditions (plastic bag left open, it can last up to 6 month. You can also shred and freeze. But really, it’s best when eaten fresh and crispy.

Recipes

Red Cabbage is a versatile vegetable. Most commonly it’s braised with warm winter spices, but I love to eat it raw as well.

Coleslaw
Wilted with mint and feta
Grilled with Gorgonzola and grapes
Sauerkraut