Cabbage

Choose: Firm, heavy cabbages that are free of yellowing leaves, splits or soft spots.

Store: Cabbages should be stored in the refrigerator and used within 2 weeks.

How to use: Wash well and remove wilted leaves.

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Recipes

• Braised Cabbage
• Cabbage with Herb Butter
• Fruited Slaw

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For more recipes and nutrition and preparation information, see Brussels Sprouts and Cabbage, Bulletin #4182. Part of UMaine Extension’s Vegetables and Fruits for Health series.