by Joan Mccord

Created on: January 08, 2009

Cabbage is usually readily available and fairly inexpensive, but if you watch closely, you will notice that this vegetable changes with the seasons.

Summer cabbage harvested June through October are cone-shaped, fairly light in weight, and are tender, with a mild flavor. Cabbage that mature in winter, October through March, are larger, more flat or round in shape, with a much more developed flavor.

A hard autumn frost brings the sweetest flavors which are highlighted when the cabbage is steamed, braised, or stir-fried.

To boil, cut the cabbage into wedges or thin shreds or ribbons. For each 1 pound of cabbage, bring 4 quarts of water to a rolling boil, add 1 tablespoons salt. Cook, uncovered, until cabbage can be easily pierced with a thin skewer. This is 12 to 15 minutes for red cabbage, 9 to 11 minutes for green cabbage 4 to 6 minutes for Savoy cabbage.

Boil shreds of cabbage until tender, 3 to 5 minutes.

Boil whole leaves for stuffing just until tender. A combination of salmon, rice and mushrooms make a delicious stuffing for cabbage leaves. Coulibac is a marvelous salmon casserole baked under puff pastry with a filling that makes a very special version of stuffed cabbage leaves.

To steam cabbage, heap shreds, wedges, or whole leaves into steamer basket, cover and steam until tender, using the approximate times for boiled cabbage.

Creamed cabbage is a delicious finish for boiled or steamed cabbage: Cook the cabbage using the basic method about 3 minutes, and transfer to a pan where you have combined: 2 tablespoons butter, cup heavy cream, 1 tablespoon snipped fresh dill, salt and pepper to taste. Continue cooking cabbage until tender, about 15 minutes. Finish with a few drops of sherry, and adjust seasonings.

Red cabbage can be prepared the same way as green cabbage, but usually requires a longer cooking time. Red cabbage tends not to be as flavorful as the green leaves, and is nicely enhanced when braised with onions, a large green apple, red wine vinegar, honey, and sprinkled with crisp bacon.

Select a cabbage that is heavy for its size and not bruised or withered.

Store cabbage in a perforated plastic vegetable bag in the refrigerator crisper.

Microwaving is an easy and successful method of cooking cabbage.

Place about 1 pound shredded cabbage in a 2-quart glass baking dish. Add 2 tablespoons chicken or vegetable stock, cover and cook on HIGH until tender-crisp, 8 to 12 minutes, stirring half way through cooking time. Cabbage wedges can be cooked the same way, rearranging the wedges half way through. Let dish stand 3 minutes before use.

Frozen cabbage is not very appetizing.

Rich meats, game, and all root vegetables are complemented by cabbage.

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