Our Fave September Produce and What To Do With It

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Cabbage

Cabbage comes in many varieties, but the heartier ones like Napa (aka Chinese cabbage), kale, Dutch (with green or purple heads) and Savoy, are especially suited to fall and winter cooking, thanks to their sturdy texture and bitter flavor, which helps cut through the richness and sweetness of heavier dishes. Even better, cabbage lends itself to many different preparations and can be consumed raw or grilled, fermented, sautéed, boiled, roasted, steamed, braised, stuffed or fried.

Cooking ideas: Shredded raw for salads, coleslaw, sandwich wraps or stir fries; fermented to make sauerkraut or kimchi; roasted and garnished for low-carb sides; grilled in wedges or thick steak-like slices; braised in butter; stuffed with meat or rice and cooked in flavorful sauces; the leaves can also be used as low-carb lettuce wraps to hold various cooked meat and vegetable preparations.

Try our recipe: Kimchi: how to make this Korean superfood at home