If there is a sturdier more dependable versatile vegetable out there, I can’t tell you what it is. Cabbage is an amazing winter vegetable that will put up with the coldest temperatures and, as if from spite, become even sweeter and more tender. It also lasts a long time in the fridge so even if it gets lost in your vegetable bin for a bit, once rediscovered it is still ready to go. Best of all, cabbage is a bargain. It is very inexpensive and a little goes a very long way. Even a small head produces a rather impressive quantity.
Select
Cabbage is primarily available in either red or green varieties, although you can sometimes find Savoy variety with its curly leaves. Look for cabbages with minimal nicks and bruising or discoloration. Ideally the leaves will not be wilted and the end should not be brown and never slimy. A fresh cabbage will be firm to the touch, not squishy, will hold its leaves close and should feel heavy.
Store
Cabbage keeps very well in the fridge at least a week, usually more. You may want to place it in a vegetable bag for added freshness.
Prep
Remove outer leaves and trim the end piece. Depending on your recipe, you will usually want to cut it in half and then quarter. Place your knife just above the solid white core and cut along to remove.
I often shred my cabbage by placing a quarter piece flat down on the cutting board and starting at the point cut on the diagonal into thin strips. The cabbage will shred into small pieces. Or, you can use a food processor but that is for a very fine shred.
Cook
I use shredded cabbage most often as it is perfect in stir-fry and salads. Here are some other ideas.
Cabbage and Carrots with Rice Noodles
Turnip, Cabbage and Kohlrabi Salad with a Ginger-Lime Vinaigrette
Asian Rice Noodles with Carrots, Cabbage and Greens
Beet, Carrot and Red Cabbage Salad