Cabbage – Repollo
Cabbage is a major staple of Dominican cuisine. There are many dishes made from, or including cabbage. My mother’s step-mother was Syrian/Lebanese/Dominican and my mother grew up eating wonderful middle-eastern dishes, which in turn she cooked for us. We ate cabbage almost every day growing up in salads, boiled then served with butter and Parmesan, stuffed rolls, one of my favorites, shredded in the salad, etc.
SEASON: All year.
LOOK FOR: Firm heads with fresh, crisp looking leaves. Not wilted or discolored. Most popular green varieties includes Danish, pointed and domestic. Savoy -style cabbage has finely crumpled green leaves, loosely formed heads Red varies have beautiful redish-purple color.
TO STORE: Refrigarate in crisper. Use within 1-2 weeks.
TO PREPARE: Rinse in cold water. Cut into wedges. If core is toug, cut it away from eeach wedges, l;eaving just enough to retain shape of wedge. Or shred athe cabbage using a knife or shredder & discard core.
TO COOK: In large saucepan over medium heat, in 1 inch of boiling, salted waater, heat cabbage to boilijg. Cover and cook wedges 10 to 15 minutes; shredded cabbage 8-10 minutes., until tender crisp.
TO SERVE: Use fresh in recipes for coleslaw, salads, pitckled veggetables, sawerkraut, serve hot with or without seasoning.
