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The lowly cabbage, a staple vegetable in many cultures, but frequently looked down on for being peasant food. It is now one of my favorite vegetables, even though it wasn’t when I was growing up. I hadn’t even tried it until high school. After growing our own heirloom cabbage, I realized that there really isn’t much flavor in the hybrids and those grown in less than ideal conditions. With good compost and a flavorful heirloom variety, cabbage is delicious, sweet and rich. Fresh, sliced thinly and tossed with green onions, shredded carrots and a delicious dressing, coleslaw is a delightful summer salad. Sauteed with onions and cider vinegar, or in a creamy soup with marjoram, it’s a delicious and comforting winter food. And we can’t forget sauerkraut, fermented with salt and preserved for winter consumption, a delicious addition to any meal. There are so many options for cabbage, from early to late, red and green, pointed and round, and even savoyed. There’s a cabbage for everyone, or like me you love all of them!
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