Cabbage

Store whole head unwashed in crisper drawer. Once cut, wrap tightly in plastic and use within 3-5 days. Blanch before freezing for best results.

High in vitamin C and vitamin K; good source of folate and antioxidants

Remove outer wilted leaves before using; rinse just before cutting to prevent sogginess

Cut around the core and remove it, as it can be tough and bitter

For coleslaw, shred finely and salt briefly to draw out moisture and soften

Add cabbage to soups and stews in the last 15-20 minutes to keep some texture

Purple cabbage holds its color better with a splash of acid (vinegar or lemon)

Caraway seeds, vinegar, and mustard for traditional slaw

Bacon, onions, and apples for braised preparations

Ginger, garlic, and soy sauce for Asian stir-fries

Corned beef and potatoes in classic boiled dinners

Sesame oil, rice vinegar, and chili for kimchi-style preparations

Overcooking cabbage releases sulfur compounds that create unpleasant odors and mushy texture

Not removing enough of the tough core, making dishes harder to chew

Slicing cabbage too thick for slaws, resulting in tough, chewy texture