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Cabbage - Green or Purple - 1 head


 • Store the whole head of cabbage in a plastic bag in the refrigerator for up to a week. Keep in mind, the older it gets, the stronger the flavor and odor will be.
 • To freeze cabbage: Cut into coarse shreds and blanch for 2 minutes in boiling water. Remove, drain, and chill. Pack into airtight containers and freeze up to one year. Once thawed, frozen cabbage will only work well in cooked applications.
For general cooking purposes, cabbage can be steamed, baked, braised, sautéed or stuffed, as well as eaten raw.

Many cooks prefer to trim away the bitter white core of the cabbage before shredding or cooking. If you need the leaves whole to stuff, you'll find it easier to separate them if you core the cabbage and plunge into boiling water for one minute. Drain well, blot dry, and proceed to separate the leaves. Repeat as necessary the closer you get to the center of the cabbage.

Use red or purple cabbage leaves to hold side dishes or salads on the plate for an attractive and colorful accent. Cabbage heads can be hollowed out and used as unique serving containers for cold dips and spreads. Red and purple ones make excellent centerpieces used as a container.
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