Cabbages are another member of the brassica family, like broccoli and kohlrabi. Cabbages come in many shapes and sizes, with the leaves forming tightly packed “heads”. Best used raw and lightly cooked. Cabbage is a great source of vitamins K and C, fiber, and many minerals.
Store cabbage unwashed in the refrigerator, either in a loose fitting plastic bag or just loose in the vegetable bin, it will keep for over a month. When outer leaves become limp simply peel them away. Once cut into, cabbage should be sealed in a plastic bag or wrap.
Remove outer leaves, rinse under cool running water. Cut the cabbage in half, and remove the core. Cut into quarters to easily shred for slaws, stir-fries, and braises. Makes an excellent pickle as traditional sauerkraut.