Cabbage, raw

Raw cabbage brings a firm, crisp bite and a mild peppery-sweet flavor that mellows once it is shredded and dressed, which is why it forms the base of coleslaw and many Asian-style slaws. It also holds up well to fermentation, becoming sauerkraut or kimchi, and can be quickly pickled with vinegar and salt for a crunchy topping on tacos or sandwiches. Cooked, cabbage turns sweeter and softer, whether braised whole, stir-fried with garlic, simmered into soup, or wrapped around a filling for cabbage rolls. Red cabbage in particular is often simmered with apple and vinegar as a sweet-tart side dish.

Choose heads that feel heavy and dense with tightly packed, crisp leaves; a whole head keeps well in the refrigerator crisper drawer for several weeks if outer leaves are peeled away as needed, since only the outer layer tends to wilt first. At only 25 calories per cup chopped, raw cabbage is an easy way to add volume and crunch to a meal without adding much energy, and it delivers 41% of the Daily Value for vitamin C per 100 grams, more than many people expect from a plain green vegetable. A simple approach is to shred a quarter head into any salad or grain bowl where extra texture and bulk are wanted, or fold shredded cabbage into a stir-fry near the end of cooking so it keeps some crunch.