So much more than coleslaw. Here at Goldbush we grow a green and a purple cabbage, we also grow what we call wong bok cabbage which is also known as Napa or Chinese cabbage.
Wong Bok: oblong shape, think stems, very juicy and great for coleslaw, salad and kimchi.
Green Cabbage: wide fan-like leaves, industry standard, Goldbush Micro Farm mini cabbage, compact and less waste.
Red Cabbage: dark red-purple leaves, colour bleeds, lovely braised/slow cooked.
How to store:
Cabbage has a remarkable storage capacity. Just stick dry, unwashed cabbage heads in the refrigerator, preferably in the vegetable bin. The outer leaves may eventually get floppy or yellowish, but they can be removed and discarded to reveal fresh inner leaves. Cabbage can keep for 3 months with high humidity! If you cut the cabbage head, wrap it in a sealed plastic bag and continue to refrigerate; it will keep for several weeks. Wong Bok cabbage keeps for a week in the fridge.
Rinse the cabbage under cold water before use. Cut cabbage head first into quarters, then diagonally across the wedge. Be sure to remove the stem end and triangular core near the base. For Wong Bok pull the leaves apart to wash thoroughly before slicing.
Green and red cabbage, collards, kohlrabi, broccoli, Brussels sprouts, cauliflower, and kale.
Rinse cabbage. Cut into quarters, wedges, or shred it. Choose how to cut your heads based on your end use. Cook in boiling pot of water for 90 seconds. Dunk in ice water to stop the cooking process.
Drain the cabbage and dry as much as possible. Place in resealable freezer bags based on your portions you plan to use, and remove as much air as possible. Put in freezer.