Cabbage is the first vegetable I ever learned to eat. They are delicious and inexpensive, making them perfect ingredient in most cold-weather meals. They are available from late fall through the winter. Round in shape with layers of overlapping leaves, cabbages are members of the Cruciferae family.

There are over 400 varieties of cabbage, but the three most familiar are the green, red and the Savoy. Green cabbages are the most popular variety since they are found almost everywhere. Red cabbage, on the other hand, contains twice as much vitamin C as green cabbage. They are characterized by their smooth-textured leaves that are crimson or purple in color. Savoy cabbage, meanwhile, has a soft texture and milder flavor. They are ruffled and deeply ridged. They are perfect for salads.

When buying cabbages, make sure you look for shiny, crispy, colorful leaves that are free of cracks, bruises and blemishes. Also, avoid buying pre-cut cabbage because they lose their nutrient content once they are chopped.

Here are some recipes for cabbage: Creamy Cabbage and Potatoes, Bacon Braised Cabbage, Pork Soffrito with Spicy Peppers and Cabbage, Coconut Cabbage with Chiles and Green Peas, Red Cabbage With Apples and Honey, Stuffed Savoy Cabbage, Red Cabbage Salad with Braeburn Apples and Spiced Pecans, Homemade Kimchee and Cabbage Apple Casserole.