Cabbage

Cabbage is a versatile, leafy vegetable from the Brassica family, prized for its crisp texture and mild, slightly peppery flavor. Available in several varieties including green, red, and Savoy, cabbage is rich in vitamins C and K, fiber, and antioxidants, making it a nutritious addition to many dishes. Its sturdy leaves hold up well to a variety of cooking methods, such as sautéing, braising, fermenting, or simply enjoying raw in salads and slaws. Whether shredded into a crunchy coleslaw, stuffed for hearty rolls, or simmered in warming soups and stews, cabbage brings a satisfying crunch and subtle sweetness that complements a wide range of ingredients. Additionally, its affordability and long shelf life make it a staple in kitchens around the world.

Cabbage is typically found in the produce section of your grocery store. Look for it alongside other leafy vegetables, such as lettuce, kale, and spinach. You'll usually spot cabbage heads stacked on open refrigerated shelves or in bins, where they are kept fresh and crisp. Cabbage comes in several varieties, including green, red (purple), and savoy, so you may see multiple options available. When selecting cabbage, look for heads that feel firm, heavy for their size, and have tightly packed leaves without any browning or wilting. If you’re shopping at a local market or store with a dedicated organic section, you might also find organic cabbage there. Remember to check nearby signage or ask a store associate if you have trouble locating it.