In the store, look for green cabbage with a heavy head and tight, crisp leaves with no wilting or bruising. The more compact the head, the more flavorful!
Store cabbage unwashed and uncut in the fridge. Storing it whole helps ensure nutrients are preserved.
Cabbage is one of the most versatile veggies! It can be eaten raw in salads and slaw, but can also be enjoyed boiled, steamed, grilled, braised, pickled or fermented. Aside from classics like corn beef and cabbage, tangy sauerkraut and creamy coleslaw, try roasted green cabbage wedges with lemon, savory stuffed cabbage rolls filled with meat or sweet, caramelized cabbage with onions.
When cabbage is cooked for a long time, it can release a distinct, pungent smell. If you find this unpleasant, try shortening the cooking time, adding an acidic ingredient like vinegar or wine to the cooking liquid, or steaming.
Green cabbage is an excellent source of vitamins C and K, providing 54 and 85 percent, respectively, of the daily recommended values in a single, one-cup serving. Green cabbage is also low in sodium and a good source of folate.