How to Choose: Buy cabbage with tightly packed, crisp-looking, shiny leaves ranging in color from almost white to green. Red cabbage should have a deep purple color. The head should feel firm and heavy for its size. Avoid cabbage with yellow leaves, a strong smell, or a woody split core — all signs of age.

How to Store: Keep a whole cabbage head unwashed (moisture speeds decay) in a plastic bag in the refrigerator. Sliced pieces should be sprinkled with a few drops of water and then wrapped in a plastic bag and refrigerated.

Shelf Life: A head will keep for one week in the refrigerator. Cut slices lose freshness quickly and should be used within one to two days.

Best Uses: Red and green varieties can be used interchangeably. Remove the bitter core before cooking. Cabbage can be steamed, baked, braised, or sautéed. Or make slaw: Shred one head and toss it with 1/2 cup mayonnaise,1/4 cup sour cream, 2 teaspoons pepper, 1/2 teaspoon kosher salt, a pinch of sugar, and 2 tablespoons cider vinegar.