Recipe by: Kelley Dillon and Jenny Breen
This recipe was inspired by our CSA which included green cabbage from Harmony Acres.
"We hope to be your number 1 in quality produce. "
- Andy and Sadie Miller, Harmony Acres
Green cabbage is a cool-season vegetable suited for both spring and fall. It is ready for harvest when the head of the plant is firm. This old staple vegetable has been cultivated for
over 4,000 years.
Andy and Sadie Miller of Harmony Acres are Amish farmers. Amish farmers typically use horse-drawn equipment to tend to their land.Harmony Acres has grown produce on their family operated farm since 2018. Their green cabbage is certified organic.
Green cabbage is an excellent source of vitamin C, vitamin K, iron, calcium, manganese, and protective phytochemicals. Vitamin C is important for immune function and skin health.
Cabbage is inexpensive, hardy, versatile, and easy to store making it a mainstay of cuisines around the world. Green cabbage can be eaten raw, cooked, or fermented (as kimchi or sauerkraut). Buying a whole head of cabbage rather than a prepackaged bag is an easy way to get the best bang for your buck.