03/04/2015 12:32 EST | Updated 03/04/2015 12:59 EST

10 Cabbage Recipes The Whole Family Will Enjoy

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Portion of Coleslaw on wooden background

Red or green, Napa or Savoy, raw or cooked, pickled or fermented. However you slice or dice this cruciferous vegetable, chew on this: Cabbage contains loads of fibre, is an excellent source of vitamin K, vitamin C and vitamin B6, and is a very good source of manganese, potassium, folate and copper, while also providing cholesterol-lowering and digestive health-supporting benefits. Plus, it can be pretty tasty too.

Healthy, budget friendly, easy to store and available year-round, versatile cabbage should be kept cold in a perforated plastic bag stored in the vegetable crisper drawer of the refrigerator or in a cold cellar. At the market or grocery store, choose whole cabbage heads (rather than pre-cut) that are heavy and dense, with tight, crisp leaves that are from free of cracks or blemishes.

Savoy and Napa cabbage will last at least a week, while green or red cabbage can keep for months under the right conditions. Once cut, cabbage quickly begins to lose its vitamin C content, so plan accordingly.

From slaw to sauerkraut and cabbage rolls to kimchi, read on to find your new favourite ways to cozy up to cabbage.

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