Cabbage - Green, Savoy and Red

The red and green varieties taste pretty much the same. The red color will run and stain when used with other vegetables. Leaves are tightly packed and the head is almost always very round. The Savoy has a mellow flavor and has a loose full head of crinkly leaves and the color goes from a dark to a pale green.

When shopping look for firm, heavy heads – no brown streaks or discolored leaves. Cabbage can be cooked or left raw for a variety of cole (old English for "cabbage") slaws.

Preparation: Remove the outside leaves. Wash with "safe" veggie wash. Remove the core and cut into wedges or shred depending upon use.