Buy cabbage with tightly packed, crisp, shiny leaves. Keep it in a plastic bag in the refrigerator for up to one week. Cabbage can be steamed, stuffed, braised, sautéed, or served raw (remove the bitter core before cooking). For a slaw: Shred one small head and toss it with 1/2 cup mayonnaise, 1/4 cup sour cream, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, a pinch of sugar, and 2 tablespoons cider vinegar.
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Supermarkets may carry watercress or a similar spicy green called upland cress (often labeled hydroponic cress); either is deliciously peppery.