HOW TO BUY
Select firm, heavy heads with leaves that are tightly packed together, crisp and deeply colored. To ensure freshness, inspect the stem to make sure it has not cracked around the base.
HOW TO STORE
Keep whole heads of green and red cabbage in a perforated plastic bag in your refrigerator’s crisper drawer for up to two weeks; savory and Chinese cabbage for up to a week. Once cut, wrap the partially-used portion tightly in plastic wrap, return to the crisper drawer and use within a couple of days.
HOW TO PREPARE
Remove and discard any wilted outer leaves and rinse under cold running water. Cut the head in half or quarters and slice off the core from each segment. Shred or slice cabbage for salads and slaws, or toss the wedges on your grill. Cook until crisp-tender; avoid overcooking to prevent a strong odor and flavor.
What’s your favorite way to enjoy cabbage? Share your favorite cabbage recipes in the comments below!