Cal-Organic Farms Green Cabbage Delivery or Pickup
Cal-Organic Farms Green Cabbage Near Me
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FAQs about green cabbage
Cooked or raw, green cabbage can be a lively addition to a wide variety of dishes. Cabbage is perhaps most well known to be boiled or steamed, which softens the leaves and brings great texture to any meal. Raw cabbage is central to coleslaw, which is often served aside barbeque or fried chicken for a cool and refreshing crispy bite.
Cabbage can be braised with meat for inclusion in a hearty, meaty stew, or even grilled directly on the barbeque for a satisfying and smoky crunch. Toss some cabbage onto a pan with shallots, garlic, and other root vegetables and roast in the oven with a dash of olive oil, salt, and pepper for a comfort food homerun.
Green cabbage is the main ingredient in saukraut, which has recently been touted for its gut health properties. Saurkraut can be easily made at home with just salt or other seasonings to your preference and stays fresh and delicious once its fermenting period is complete. Picked saurkraut and Korean kimchi are also popular fermented preparations that marry the cool crispiness of the green cabbage with zesty spices and seasonings.
When you are ready to get cooking, remove the first few outer leaves from the green cabbage and then rinse the entire head of cabbage with water. Cut the cabbage into quarters and using a knife to remove the central core from the ribbons of connected leaves. If you are preparing coleslaw or another preparation requiring smaller pieces, you may want to shred the cabbage further. This can either be done by hand or by roughly chopping each quarter with a knife.
If you are looking to grill cabbage "steaks" on the barbeque, cut the cabbage in half from top to bottom. Then cut each hemisphere into thick slices that will lay flat on the grill. You can retain the rounded tops of each half for other purposes.
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