Cabbage is the perfect complement for cold weather. Some of you folks down south might not measure your seasons as much by the weather as you do by the foods that are in season. So, just in case it’s 70 and sunny at your house, let this cabbage remind you that it’s time for cozy wintertime dinners. Dutch Flat cabbage (shaped like a flying saucer), round green cabbage (standard, fresh, and versatile), and a Savoy cabbage (dark green textured leaves--named for the Savoy region of France).
Eat it raw: use in mixed greens salads, use the individual leaves for making cabbage wraps, or make traditional coleslaw. You can soak the cabbage in ice cold water to restore its maximum crispness before preparing for raw dishes. Or cook it: Cabbage can be steamed, baked, broiled, braised, or roasted. To prepare, cut in half or in quarters and cut out the thick core at the stem end of the plant.