Red cabbage is crunchy, sweet, spicy and bold when eaten raw, these flavors mellow and sweeten when cooked.
Store in the refrigerator.
Vermont has the perfect climate for growing cabbage. Plenty of rain, long summer days, and an early frost that brings out the sweetness in the vegetable. An excellent storage crop, cabbage keeps for months after the growing season has come to an end to bring a bit of crunch to our meals.
Certified Organic
Delicious - made a sweet/sour cabbage and a red cabbage slaw with carrots, dried cranberries and a vinaigrette. Terrific and of course very fresh.
These cabbages have been especially awesome this year. We've been sauteing them up with garlic & ginger & leafy greens, and what we don't devour at dinner is really nice added to a salad the next day, but leftovers don't happen very often!
