How did the cabbage feel when it won the lottery? It was absolutely shredded!

Cabbage, a cherished member of the cruciferous vegetable family, is distinguished by its nutrient-dense leaves and variety of appearances. From the classic green and red heads to the crinkly-leafed savoy, each type brings a unique texture and flavor to the table. Despite these differences, all cabbages are nutrient powerhouses, packed with vitamins C and K, which are essential for a strong immune system and healthy blood.

When choosing cabbage, look for heads that are solid and dense, with fresh, crisp leaves. Avoid those that are wilted, have a bad smell, or show signs of browning. For optimal freshness, store cabbage in the refrigerator in a perforated bag to allow airflow, and use it within a week. Although cabbage is available year-round, it’s at its best from late fall to early spring. Pre-shredded and bagged cabbage may be convenient, but it loses freshness quickly, so plan to use it within 2-3 days.

There are countless ways to cook cabbage: boiling, microwaving, roasting, steaming, sautéing, or even eating it raw. While every part of the cabbage is edible, the core is generally tougher than the leaves and may require different cooking methods and times.

Craving variety? Cabbage can enhance any meal of the day. Add it to casseroles, stir-fries, salads, soups, or use the leaves as wraps. The next time you're shopping in the produce aisle, frozen foods section, or at a farmers' market, be sure to pick up some cabbage. Dive into its endless culinary possibilities, making your meals nutritious and delicious.