Slightly peppery when raw and sweet when cooked, cabbage is an adaptable and tasty produce drawer staple.
- Do not wash until ready to use.
- Store loosely, with a damp cloth, in the high-humidity drawer of the refrigerator.
- Blanch, immerse in ice water, drain, dry, and then place in an airtight container.
Root to Fruit
The cabbage core is usually tossed, but it is worth eating. Try it raw (sliced into a slaw), pickled, puréed, or stir fried.
Soak wilted greens in a bowl of ice water for 5 to 10 minutes to revive crispness.