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Cabbage can be sautéed, steamed, boiled, stir-fried, roasted, or eaten raw in salads and slaws.

Store whole cabbage in the refrigerator’s crisper drawer, wrapped in plastic or in a perforated bag, for up to two weeks.

Cut the cabbage in half, remove the core, and use a sharp knife, mandolin, or food processor to shred thinly.

Fresh cabbage feels firm and heavy with crisp, tightly packed leaves and no signs of browning or wilting.

Yes, remove outer leaves and rinse the cabbage under running water to remove dirt and pests.

Green cabbage is milder and softer; red cabbage has a slightly peppery taste and a firmer texture.

Soak chopped cabbage in cold water or add a pinch of sugar when cooking to reduce bitterness.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Remove the outer leaves, rinse well, cut into quarters, remove the core, and then chop or slice as desired.

Yes, blanch chopped cabbage for 1-2 minutes, then cool, drain, and freeze in an airtight container.

Avoid overcooking and add a splash of vinegar or lemon juice to minimize odor.

Cabbage can be used for stir-fries, soups, stews, cabbage rolls, salads, sauerkraut, and kimchi.

Store cut cabbage covered in the fridge and use lemon juice or vinegar in salads to help preserve color.

Yes, cabbage is delicious raw in salads, slaws, and wraps.

Lightly sauté or steam cabbage for just a few minutes to retain its crunch.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.