Get to know cabbage!

When is it seasonal? Spring through fall 

Varieties: 

• Green: Most common in the US, has a nice crunch. 
• Purple: The crunchiest and most assertive flavor, and striking in color!
• Savoy: Green with crinkled leaves, less crunchy and more mild flavor
• Napa: An oblong shape with frilly leaves. A bit sweetener, and often used in Asian dishes (like kimchi)

Nutrition: High in Vitamin C, K. Cabbage is in the cruciferous family (along with broccoli, cauliflower, and brussel sprouts), which has been associated with being anti-inflammatory and protective for heart health and cancer.

Culinary Basics: You can eat cabbage raw, it’s green sliced thinly in a slaw. When you saute it it gets soft and sweeter. Cut cabbage into 1″-thick wedges, drizzle with oil and spices, and roast in the oven at 400 F for about 30 minutes, or until crisp on the edges.