Cabbage Category

These look like small cabbages, and they're most often boiled or steamed and served as a side dish. They have a rather strong flavor, so it's best not to pair them with anything that's delicately flavored. They don't store well, so use them within a day or two after purchasing.

Cabbage is a nutritional powerhouse that can be eaten raw, usually in slaws, or steamed, boiled, or sautéed. Choose heads that are unblemished, smallish, and heavy for their size. They're cheapest and best in the late fall, winter, and early spring. Store them uncut and unwashed, in a plastic bag in the crisper section of your refrigerator. Many varieties will remain fresh for several weeks. Varieties include green cabbage, which is what recipes often mean when they simply say "cabbage," red cabbage, napa cabbage, savoy cabbage, su choy, Brussels sprouts, and kohlrabi.

Cabbage is quite versatile. You can cut it into chunks, boil it, and serve it with corned beef or other fatty meats. You can also use cooked leaves as wrappers for meat fillings, or shred raw ones for cole slaw. Select heavy heads of cabbage that have shiny leaves.

Like bok choy, napa cabbage is a common ingredient in Asian stir-fries. It can also be used as a milder and more delicate alternative to green cabbage in slaws and other recipes

Red cabbage tastes just like green cabbage, so your choice between them depends largely on which color you prefer. One problem with red cabbage, though, is that the color tends to bleed and discolor surrounding foods. Select heavy heads of cabbage that have shiny leaves.

Savoy cabbage is like ordinary cabbage, but with a milder flavor. It can often be used in place of green cabbage, and your dish will probably be the better for it.

This is just like napa cabbage, only elongated.