This tasty, leafy vegetable has round, tight heads, with outer leaves that lay more loosely around tighter, woven inner leaves. While more than 400 varieties exist, the most common types of cabbages you’ll find at your local market are Red, Green, Savoy, and Napa.

Despite being known for its pungent smell once cooked or leftover in the fridge, this cruciferous delight deserves a spot at your dinner table! Cabbage is always a great compliment to fish tacos, salads, soups, or made into sauerkraut.

Cabbage is one of the world's oldest domesticated vegetables - cultivated around 1000 BC!

The Lowdown

  • Season
  • Color
    Green or Red
  • Select
    Select cabbage that has a firm head and is heavy for its size. Avoid cabbage that feels light because this is a sign that it has lost a lot of its moisture.
  • Store
    Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days.

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