Cabbage is a versatile vegetable, great both raw and cooked. Raw, it has a crisp texture and mild, slightly bitter flavor, perfect for slaws or salads. When cooked, cabbage becomes sweeter and more tender, making it an excellent addition to soups or sautés.

To pick the best cabbage, look for a firm, heavy head with tight, crispy leaves. Cabbage is available year-round, but it’s freshest from mid-June to February.

Store it in the crisper drawer of your refrigerator, wrapped in plastic, for up to a month. When preparing, wash thoroughly, remove the outer leaves, and slice it into ribbons after cutting out the core. Use it raw in salads, tacos, or cook it in soups and stir-fries!

For more tips on how to enjoy cabbage in a variety of dishes, check out the full guide!