Cabbage

Brassica oleracea var. capitata · Brassica

6 varieties40 pairings

Cabbage (Brassica oleracea var. capitata) is a cool-season brassica grown for its dense, rounded head of tightly overlapping leaves wrapped around a short internal stem. Crisp, peppery and faintly sweet raw, it turns soft and sulfurous when boiled and sweet and savoury when braised or roasted, and is the same species as broccoli, cauliflower, kale and Brussels sprouts.

Picking a good onedrag

Field freshLong stored

SolidThe standard trimmed head: dense and heavy. Braise, roast, ferment or eat raw.Buy it

ColourEven pale green, tight and smooth

HeftFirm and dense, no give

StemCream, dry, clean-cut

SqueakSqueaks

SmellNothing at all

What to look for, from field fresh to long stored.

What one gives you

80%

Usable yield

908 g · outer leaves, core out

1135 g

Typical weight

one specimen

Keeping ittap a band

A domestic fridge holds it about 12× longer than the counter.

Humidity

98–100%

Near-saturated, 98–100%: a perforated bag. Drier it wilts, sealed it sweats.

Airflow

Ventilated

Leave air moving between the heads — sealed in, it ferments and goes sulfurous.

Makes none, and pays for everyone else's

Never share a drawer with apples or pears — their gas yellows the outer leaves and drops them off the head. Pull a rotting head out; it gasses too.

Preparing