FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
What’s coming up: Cabbage
The Free Lance-Star food section and the Front Burner blog are reviving a popular feature from years past. Each week we will feature a vegetable or fruit that is in season in our area and offer tips on selection and cooking. Here on the blog, please feel free to offer your own serving suggestions for these seasonal delights!
When it’s fresh here: May through December
Fun fact: A French term of endearment, “Mon petit chou,” actually means, “My little cabbage.”
Pick and choose: Look for firm heads without too many loose leaves. Try to buy whole heads as opposed to halved or pre-cut heads, because cabbage starts to lose its vitamin C as soon as it’s cut.
Quick serving ideas:
- Feeling adventurous? Then try your hand at homemade kimchee, a Korean fermented cabbage dish that includes lots of hot pepper. Or just head to Choi’s Korean Kitchen in Fredericksburg for the real thing.
- Cabbage leaves make great wraps for stir-fry ingredients, ground meat mixes or anything else you’d like to stuff them with. You can even use them in place of pie crust for quiches.
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