While the colors of red and green cabbage are quite different, their flavors are similar, making them easy to swap in most recipes. Keep in mind that red cabbage, once cooked, can become a muddy shade of blue. Red and green cabbages are packed with vitamins, protein, iron, fiber and antioxidants, earning them a place among the “super foods.” They are low-calorie and cost only pennies per pound. Cabbage can be fried, braised, pickled, fermented, sautéed, roasted, grilled, stuffed or eaten raw.

Whether you decide to make a traditional coleslaw or try braising it with pears and wine, we hope you feel inspired to grab a head of cabbage off the market stand this winter. With these recipes in hand, this humble vegetable is anything but boring!

Selecting

Make sure the cabbage feels heavy when you pick it up; this means it is fresh and hasn’t dried out. Don’t worry about the condition of the thin outer leaves. Those should be removed before you begin cooking. Size will vary, so choose a size that fits your needs.

Storing

Keep the outer leaves on the cabbage to help retain moisture and protect from spoiling. Wrap whole cabbage in plastic and place in the refrigerator crisper drawer. Stored this way, a whole cabbage can keep for three to four weeks. Once you cut the cabbage, wrap it in plastic or put it in a container, and store in the crisper. Use within one to two weeks.

Pairing

Allspice, apple cider vinegar, apples, bacon, basil, beef, beets, broccoli, Brussels sprouts, butter, carrots, cashews, cauliflower, chicken, chickpeas, cilantro, coconut, cream, cumin, dill, eggs, fish, garlic, ginger, goat cheese, honey, kale, lemons, limes, mayonnaise, mushrooms, nutmeg, onions, oranges, paprika, Parmesan, parsley, peanuts, pears, peas, peppers, pork, potatoes, prosciutto, rice, sausage, seaweed, sesame, sour cream, soy sauce, spinach, squash, sriracha, sweet potatoes, Swiss chard, thyme, tomatoes, turkey, vinegar, walnuts, wine, Worcestershire sauce, yogurt.