There’s a lot to love about cabbage. It’s affordable, nutritious, long-lasting, versatile and delicious. It’s always there for you, any time of the year, which is especially helpful in the colder months when there are limited produce options.

Cabbage comes in a variety of shapes and shades, and its flavor can be bitter and/or sweet, depending on the specific type. While the most common variety is the pale-green globe in produce aisles across the country, that’s just one of many out in the world. There’s red cabbage (really more of a deep magenta in color), which tends to be firmer than green and a tad more pungent, but the two are otherwise interchangeable. (When cooking with red cabbage, adding acid prevents it from turning an off-putting blue-gray color.)

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