Green Cabbage

Cabbage cut fresh from cool-season fields is markedly juicier and sweeter than long-stored heads, and the outer leaves are still tight and glossy rather than trimmed away. A whole uncut head keeps for weeks in the refrigerator, so it is one of the best-value fresh vegetables we sell. Once cut, wrap the remainder tightly and use within a few days. Sold fresh through local Alabama delivery, farm pickup, and our farmers-market stand.

• Grown in: Lineville, Alabama (no synthetic pesticides)
• Freshness: Harvested at peak and sold fresh
• Availability: Seasonal - local Alabama delivery & pickup
• Storage: Refrigerate and enjoy fresh
• Why it's good: Nutrient-dense and picked at peak freshness

• Storage: Whole and unwashed in the crisper. Leave the loose outer leaves on - they are the wrapper that keeps the head from drying out
• Shelf life: Three to six weeks whole. Once you cut into it, about a week with the cut face pressed against plastic wrap
• Washing: Pull off the outer two leaves, quarter the head and rinse the cut faces. A whole head needs no wash until you open it.
• Using: Shred it raw for slaw, or cut it in thick wedges and roast at high heat until the edges char. Long slow cooking turns it sweet; a brief hard sear keeps it crisp.

How long does a whole cabbage really last?
Far longer than most people expect - three to six weeks in the crisper if you leave it whole and unwashed. Cabbage is a storage crop bred to hold. What ruins it is cutting it early, or washing it and trapping the water inside the leaves.

Why do the outer leaves look rough?
Because they grew outdoors. Field cabbage develops thick, weathered wrapper leaves that take the sun and insect pressure so the head underneath stays tight and pale. Peel them off and discard them - that is their job.

What is the difference between this and the cabbage at the store?
Mostly time. Store heads are often trimmed down to a clean ball weeks before you buy them, which means the protective leaves are already gone and the clock has been running. Ours are cut and sold in the same few days.

Can I freeze it?
Shredded and blanched, yes - it holds about eight months and cooks fine afterward. Raw and unblanched it goes limp and watery on thawing, so it is no good for slaw after the freezer.