Cabbage

Cabbage is a crisp, nutrient-rich head of leaves that brings texture, nutrition, and versatility to your kitchen. Whether you’re whipping up a tangy slaw, braising a comforting side, or stirring into a hearty grain bowl, this humble vegetable shines with flavor that improves with simple, mindful prep.

• What it is: A compact, leafy vegetable with a mild, slightly sweet flavor that becomes deeper and more rounded with cooking.
• Best uses: Raw slaws, fermented preparations, braises, soups, stir-fries, and roasted sides.
• Texture and flavor: Crisp and refreshing when raw; mellow, caramelized notes when sautéed or braised.
• Storage: Refrigerate in the crisper drawer, wrapped loosely or in a perforated bag; typically stays fresh for about 1–2 weeks.
• Prep tips: Remove outer leaves, core for even slicing, and slice into ribbons for slaws or into chunks for braises.
• Nutritional perks: Rich in vitamin C and dietary fiber, with low calories per serving to support balanced meals.
• Flavor pairings: Complements apples, garlic, caraway, bacon, potatoes, and bold spices for a range of profiles.

Popular ways to enjoy cabbage

• Crisp coleslaw with a tangy dressing for sandwiches and picnics.
• Slow-simmered cabbage with sausage or potatoes for a hearty, comforting dish.
• Stir-fried cabbage with garlic and ginger for a quick, flavorful side.
• Fermented classics like sauerkraut or kimchi for a probiotic kick and complex flavor.

Buying and storage tips

• Choose heads that feel dense and heavy for their size, with tightly packed leaves and minimal blemishes.
• Avoid heads with wilted, discolored, or loose leaves.
• Keep whole until you’re ready to prep to preserve crunch; refrigerate to maximize freshness.

Stock up on fresh cabbage to add crunch, color, and nutrition to everyday meals. Add to cart and elevate your weeknight dinners with easy, flavorful possibilities.