Cabbage

Green cabbage Manfred Koh
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.

 

Recipes to try:

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Quick Tip

All-Purpose Croutons

Homemade croutons are a great way to make use of stale bread. To make your own: Toss ½ baguette (cubed) with ¼ cup olive oil on a rimmed baking sheet. Bake at 400° F, tossing once, until golden.