Choose: Firm, heavy cabbages that are free of yellowing leaves, splits or soft spots.
Store: Cabbages should be stored in the refrigerator and used within 2 weeks.
How to use: Wash well and remove wilted leaves.
For more recipes and nutrition and preparation information, see Brussels Sprouts and Cabbage, Bulletin #4182. Part of UMaine Extension’s Vegetables and Fruits for Health series.