Get Fresh: Cabbage

Tear into these leaves from late fall through winter for the best results.

What to look for:

Buy an unblemished head with a crack-free stem.

Pick tightly packed heads that are heavy for their size.

Touch the outer leaves -- they should feel firm and crisp, and squeak when rubbed.

Store in your refrigerator's crisper drawer, snugly wrapped in plastic, for up to 1 week.

How to use it:

Toss shredded cabbage with a creamy dressing or tart vinaigrette for a crunchy slaw.

Stir-fry torn leaves for an earthy side dish.

Blanch whole leaves to use as wraps for a stuffing of wild rice and seasoned ground meat.

Quick-pickle shredded or chopped leaves in an acid such as vinegar or citrus juice for a crunchy counterpart to meat or fish. (Side note: Acids preserve the vibrant hue of red cabbage.)

Boil in chicken broth with white beans, cubed ham and onions for soup.

Add bite-size pieces of red cabbage to salads for a sharp bite.

Braise for a silken texture.


Cabbage Salad

Savoy Cabbage with Caraway

Sweet & Sour Braised Cabbage

See all cabbage recipes


Get Fresh! Produce Guide for Winter

Get Fresh! Produce Guide for Spring

Get Fresh! Produce Guide for Summer

Get Fresh! Produce Guide for Fall