Late June- Early July, Late September- Mid December
Green cabbage is good fixed any way- raw, in salads, cooked, steamed, or fried.
Red cabbage has a sharper flavor and coarser texture so it needs to be cooked longer.
Savoy cabbage has a more delicate flavor than red or green.
Overcooking cabbage gives it a strong flavor and odor- watch cooking times carefully. Cooking celery with cabbage helps cut the strong cooking odor of cabbage.
Solid heads can be stored for 3-4 momths in cold storage with high humidity.
Excellent source of vitamin C and bioflavoniods.
HOW TO FREEZE CABBAGE:
Frozen cabbage is suitable for use only as a cooked vegetable. Cut into medium to coarse shreds or thin wedges or separate head into leaves. Blanch in water for 1 to 1 1/2 minutes. Cool immediately in cold water, drain, package and freeze.