Cabbage, Red 35LB, Local

Lina's Garden Cawston, BC (Certified Organic)

Store cabbage in a cold, moist place–32°-40°F (0°-4°C) and 95 percent relative humidity

• Do not wash cabbage or remove outer leaves before storing them. Solid heads picked with outside wrapping leaves store the best. Handle heads with care to prevent bruising.


• Cabbage will keep in long-term cold, moist storage for 3 to 4 months.


• Check stored cabbages often and remove any heads that start to yellow or develop a rotting smell.

Pickled red cabbage:
Ingredients

• 500g red cabbage, finely shredded


• 140g coarse sea salt


• 500ml cider vinegar


• 200ml red wine


• 400g granulated sugar


• 2 tsp black peppercorn


• 6 bay leaves


• 2 tbsp yellow mustard seed

Method
Place the shredded cabbage in a colander over the sink and
sprinkle with salt. Leave for 2-3 hours, then drain and wash away the
salt. Pay dry with a clean tea towel.
Put the vinegar, wine, sugar, peppercorns and bay leaves into a big,
wide saucepan and simmer until the liquid has reduced by about half.
Set aside for 10 mins to infuse.
Strain through a fine sieve into a jug or bowl, and discard the
peppercorns and bay leaves. Put the cabbage and mustard seeds into a
big bowl, and then pour the strained liquid over. Transfer the cabbage
and pickling liquid into sterilized jars and seal. Will last for a month in
the fridge.

The concentration of anthocyanin polyphenols in Red cabbage provide far greater health benefits than that of Green cabbage varieties. The anthocyanins act as dietary antioxidants, as digestive aids, as an anti-inflammatory, and they have potentially protective, preventative, and therapeutic roles in a number of human diseases.