Cabbage, red, each

Store
Keep cabbage whole and unwashed in the fridge crisper drawer. Once cut, wrap tightly and use within a few days.

Prep
Remove any damaged outer leaves. Cut in half or quarters, then remove the hard core. Slice or shred as needed.

Eat raw or cook
Cabbage is great raw in slaws and salads. It also works well sautéed, stir-fried, roasted, or gently braised. Red cabbage keeps more crunch, green cabbage softens more when cooked.