This tasty, leafy vegetable has a round compact head and can be found in a deep magenta or a pale green color and is a member of the Brassica family. Cabbage prefers a coastal growing environment and is planted and harvested year-round. While more than 400 varieties exist, the most common types of cabbages you’ll find at your local farmers' 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.
Green or Red
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.
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.