Cabbage, Red and Green
The word cabbage is a derivation of the French word caboche, a colloquial term for “head.” Red and green cabbages have characteristically large heads with firmly packed waxy leaves. Cabbage is often used raw in slaws or cooked in European-originated dishes.
How to Buy
Choose firm heads that are heavy in relation to their size. Outer leaves should have good color and be free of blemishes.
How to Prepare
Remove outside leaves. Wash cabbage; cut into 4 wedges. Trim core to within 1/4 inch of leaves, or shred cabbage and discard core.
How to Cook Conventionally
Boil: Wedges--Add cabbage (and 2 tablespoons white wine vinegar or lemon juice for red cabbage). Boil 10 to 17 minutes, turning wedges once, until crisp-tender. Shredded--Add cabbage (and 2 tablespoons white wine vinegar or lemon juice for red cabbage). Boil 5 to 8 minutes or until crisp-tender.
Steam: Wedges--18-24 minutes or until crisp-tender. Shredded--5 to 7 minutes or until crisp-tender.
How to Microwave
Wedges --Arrange cabbage wedges with core ends to outside edge. Add 1/2 cup water. Microwave 10 to 14 minutes or until crisp-tender.
Shredded --Add 1/4 cup water. Microwave 8 to 10 minutes or until crisp-tender.