Headed to the farmers’ market this coming weekend? Don’t shy away from the cabbage. A crispy slaw is probably where most cabbage lands, but it can be sliced into wedges and grilled, cut into ribbons for stir-fry, shredded for quick pickles and a wedge or two in your homemade broth makes your veg stock down right wintery.
Figuring out how to best store a full head of cabbage may be the most challenging step. It is bulky and can take up the entire crisper drawer. Quartering it can help make the beast less rotund and simultaneously helps with portioning for different preparations (you’ll rarely need an entire head of cabbage for a recipe). From there you can either wrap in plastic and store in your crisper drawer or shred and store in a vented container in the fridge. Wrapping it tightly and keeping moisture out will help it last for well over a week.
Grilled Cabbage Wedges (This may be one of my favorite preparations. You can always roast it in an oven if you don’t want to brave grilling in the winter.)
Italian Stuffed Cabbage (stuff with veggie sausage or a mix of vegetables)