Cabbage

Typically served boiled as corned beef’s longtime companion or raw in coleslaw, this cruciferous vegetable can be a healthful addition to many dishes.

Season: Year-round.

How to Choose Cabbage
With green or red cabbage, look for tightly packed, crisp, shiny leaves the brighter the color, the fresher the cabbage. With Savoy cabbage, whose mellower flavor is prized for cooked dishes, look for a head with loose, lacelike green leaves that are crisp and free of brown spots. With even mellower football-shaped Napa cabbage, which has thick-veined, crinkled, cream-colored leaves and light green tips, look for firm, tight heads and crisp leaves.
How to Store Cabbage
Red and green cabbage can be kept tightly wrapped in the refrigerator for up to 2 weeks; Savoy and Napa, up to a week.

How to Prepare Cabbage
To avoid releasing an overpowering smell, don't overcook cabbage. If you're shredding common cabbage for raw salads, remove the tough outer leaves, cut the cabbage into quarters, cut away the core, and slice or shred crosswise. To soften for a slaw, salt the shredded cabbage and soak it in ice water for up to an hour.
How to Use Cabbage
Like regular cabbage, Napa, with its slight peppery taste, can be eaten raw, braised, or sautéed and is good in stir-fries. Savoy turns bright green when lightly cooked, making an attractive side dish.

Real Simple Cabbage Recipes:
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How To: Slice Cabbage
Use a sharp knife to get thin slices of cabbage to use for coleslaw.