Cabbage
A dense, crunchy head of leaves that keeps for weeks in the fridge. One of the most forgiving vegetables to have on hand. Green is the everyday default; red (purple) is sharper and holds its color better in slaws.
Used for
- slaws
- stir-fries
- soups
- fermenting
In the kitchen
- Shred thin with a knife or mandoline.
- Salt and let sit to soften for slaw.
- Braise low and slow.
Picking it at the store
- A whole head keeps for weeks unwashed in the crisper. Buy more than one recipe needs without worrying about waste.
- Red cabbage bleeds color when cooked with other vegetables; keep it separate until the end if you want to avoid pink-tinted everything.
Related terms
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