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This week’s Vegetable Box Feature: Cabbage… the perfect addition to your St. Patrick’s Day Meal

Did you know?

  • Cabbage has been cultivated for longer than almost any other vegetable on record - More than 6,000 years
  • It is packed with nutrients like Vitamin A, B5 & B6 and a good source of Vitamin K & dietary fiber
  • There are more than 400 types of Cabbage
  • It’s a tough vegetable to grow due to its affinity for cool weather, but determined gardeners will find it a worthwhile challenge.

Fun Fact
In ancient China cabbage was seen and used as the magic cure-all for male baldness. It’s hard to say if there’s truth to this claim but it’s certainly packed of nutrients!

Where to store them?
Store your cabbage in the fridge, you can place in a plastic bag to help retain the moisture but not totally necessary. If you use a partial head, make sure to tightly wrap the remainder and put into the fridge.

Remove thick outer layer, chop into thick wedges and rinse.

How to Use:
Cabbage can be enjoyed raw, pickled or fermented, steamed, stewed, sauteed, braised or roasted.


Chopped Green Goddess Salad
Created By: Yumna Jawad

Move over coleslaw! This salad has a nice crisp flavor from the cabbage that is refreshing and light! It’s versatile to be eaten on it’s own or with chips (chips & salad… yes please!). It’s a great way to get the family to eat more greens.



  • 1 cup baby spinach
  • 1 cup fresh basil
  • 2 garlic cloves
  • 1 small shallot
  • Juice of 2 lemons
  • ¼ cup olive oil
  • ¼ cup cashews (can use walnuts, almonds or pecans)
  • ⅓ cup grated parmesan cheese (nutritional yeast for dairy free version)
  • 2 TBSP rice vinegar
  • 1 tsp salt


  • ½ head of green cabbage
  • 3 cucumbers
  • 1 bundle of green onions
  • Tortilla chips for serving

To make the dressing:

1. Add the dressing ingredients into a blender or food processor.

2. Blend/mix until well combined without any chunks of veggies leftover.

To assemble the salad:

  • Add the green cabbage, chopped cucumbers and chopped green onions to a bowl.
  • Pour the salad dressing on top.
  • Use tongs and toss/mix together until coated well.
Ways to enjoy the salad:
  • Tortilla chips! This is the original way that the recipe was intended to be served since the green goddess salad is chopped up so small. You can also use pita chips or other crackers.
  • Tacos. If you’re looking for a unique topping for beef tacos, look no further than this simple salad recipe!
  • Main protein. An amazing addition to add to grilled shrimp or oven baked chicken to add some extra flavors.
  • Rice bowls. Adding this to the top of a grain bowl is a great way to add in some extra nutrition, crunch, flavor and color!


Honey Balsamic Pan-Seared Cabbage Steaks
Created by: Christina Cherrier

These honey balsamic cabbage steaks are a delicious way to give this green vegetable the spotlight at the dinner table.


  • 1 head green cabbage, cut into 3/4-inch thick slices (it should make 4 or 5 cabbage steaks)
  • 3 TBSP olive oil + 1 TBSP for the skillet
  • ¾ tsp coarse salt
  • ½ tsp ground white pepper
  • 2 TBSP balsamic vinegar
  • 2 tsp honey
  • 1 sprig fresh thyme


  1. Preheat a large skillet over medium heat.
  2. In a small bowl, combine olive oil, balsamic vinegar and honey.
  3. Arrange cabbage slices in a shallow plate and brush with the honey balsamic vinaigrette. Season with salt and ground pepper and sprinkle with thyme.
  4. Add 1 tablespoon olive oil to the skillet. Transfer cabbage steaks to the hot skillet and cook on both sides until cabbage slices are crisp-tender and edges are golden about 15 minutes total, brushing regularly with the honey balsamic mixture.
  5. Transfer the pan-seared cabbage steaks, adjust seasoning with salt and pepper, and sprinkle with fresh chopped parsley if you like. Serve immediately, enjoy!
Delicious served along side your favourite protein!

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