How to select for best flavor:
Choose firm heads that feel heavy for their size. The color, weather green, red or purple, should be bright. Avoid heads with wilted leaves or heads that look puffy. Look at the bottom. If it looks like it has been heavily trimmed or butted, pass it up. This causes dehydration. If you’re buying Chinese cabbage, avoid very large, hard heads. They may be tough and have a bitter flavor.
Peak of the season:
Cabbage is grown in nearly every state and so is available all year. The price may drop slightly in the winter when the large crops from California, Florida and Texas come in. During the spring, New York and Wisconsin are major producers of cabbage.
Cabbage is a good source of vitamins A and C as well as calcium and potassium. Red cabbage is slightly higher in vitamin A than green cabbage, but Bok Choy (or Chinese cabbage) is significantly higher in all nutrients than other varieties. One cup, raw or cooked and depending on variety, has between 15 and 30 calories and no fat. Sodium content is as follows:
Green cabbage: Raw, 13 mgs.; cooked, 29 mgs. Bok Choy:
Red cabbage: Cooked, 58 mgs. Raw, 8 mgs.
Cabbage last for a week or two if refrigerated. It is best to wash it and cover it in plastic. It can last much longer pickled, as sauerkraut or kim chee, and its vitamin C content increases in the process.
Cabbage grows just about everywhere in the world and has been a staple of diets all around the world. The cabbage family is very large and includes broccoli, cauliflower and kohlrabi and Brussels sprouts.