Cabbage

Found in a mix of green or reddish-purple colors with a large circular shape, cabbage is a brassica packed with vitamin C. Cabbage is also a cruciferous vegetable, which are known to be high in fiber, vitamins, and minerals.

Remove any discolored or rough outer leaves. Cut the cabbage down the middle. Place each half cut-side down on a cutting board and cut down the middle again. Locate the thick stem at the bottom of each piece and remove it.

BOIL: Shred cabbage and add to soup. Cook until tender while the soup is at a boil for 3-4 minutes.

SAUTÉ: Cut in half lengthwise and then cut into slivers lengthwise. Add butter and oil to a large pan at medium heat, add cabbage and cook until tender and golden brown.

FOR COLESLAW: Cut into quarters and remove the core, then thinly slice the cabbage. On the side mix mayonnaise, mustard, vinegar, salt, and pepper, then add the mixture to the cabbage.

Store whole heads of cabbage in a tightly sealed plastic or compostable bag in the refrigerator for up to a month, and wait to wash it until ready to use. Store cut or shredded cabbage similarly, but only up to 3 days.