From Ronda’s Front Porch to Yours
We have all undoubtedly enjoyed cole slaw at a barbeque or sauerkraut with our favorite German dinners, but when was the last time you gave cabbage a close look? Cabbage is an inexpensive, versatile, tasty and easy to grow vegetable you can enjoy practically year-round.
Cabbage is a cole crop and cool season vegetable that can be grown in most areas of Texas and in most home gardens if given the right growing conditions. Cabbage is among the easier cole crops to grow, which is great news for Texas gardeners.
Cole crops do best when planted in full sunlight in sandy loam soils with lots of organic matter. Most cole crops need 18 to 24 inches between plants and 36 inches between rows.
Cabbage can be grown in both spring and fall, but fall planting often is more successful because spring plantings can be hampered by loopers (worms).
Cabbage thrives in moist soil and is ready to be harvested when the head becomes firm. For more information on what varieties of cabbage grow well in Texas, best practices in fertilization and planting methods, visit agrilifeextension.tamu.edu/library/gardening/cole-crops/.
Whether you grow your own cabbage or pick it up from your grocery store, you can enjoy the wide variety of types and uses of the vegetable.
Cabbage comes in many colors, including green, red, purple and white.
Cabbage can be enjoyed in slaws, in fermented foods like kimchi or sauerkraut, in salads, soups, stir-fry and more. Cabbage is a rich source of vitamin C, calcium, fiber, vitamin K and folate, along with many other vitamins and minerals.
Add this versatile and nutritious vegetable to your meals today.
1 Cup Shredded Cabbage
• 17.5 kcal
• .896 g protein
• .07 g fat
• 4.06 g carbs
• 1.75 g fiber
• 119 mg potassium
• 28 mg calcium
• 25.6 mg vitamin C
• 8.4 mg magnesium
• .087mg vitamin B-6
• 53.2 ug vitamin K
• 30.1 ug folate
AgriLife Extension’s Dinner Tonight has great recipes using cabbage, like Cabbage and Meatballs, Soba Noodle and Snap Pea Salad, Cranberry Apple Coleslaw and Shrimp and Slaw Street Tacos.
For more recipes using cabbage and other wholesome ingredients, visit dinnertonight.tamu.edu/.
Cabbage Soup with Beef
• 28 oz. can diced tomatoes
•4 c. beef broth
•1 T. olive oil
• 1 lb. 90 percent lean ground beef
•1/2 c. diced onions
•1-1/2 t. salt
• 5 c. chopped green cabbage
•1/2 c. shredded carrots
•1 t. dried oregano
1 t. dried thyme
Instant Pot Instructions
Select the sauté mode on the pressure cooker. Add olive oil to coat bottom of the pot. Add ground beef and cook until browned, breaking apart as it cooks.
Add onions and carrots. Cook for about 5 minutes to soften, stirring frequently. Turn off the sauté mode.
Add tomatoes, including liquid, cabbage, beef broth, oregano, thyme and salt. Briefly stir together. Secure the lid and seal the vent. Cook on manual setting for 20 minutes followed by a natural release.
Remove the lid and serve hot.
Stovetop Instructions
Cook ground beef in a large pot until browned. Add onions and carrots and cook for 5 minutes.
Add remaining ingredients and cook for 30 minutes or until cabbage is tender.