Instructions

1. Cut a whole cabbage (red or green) into quarters, then slice off the core in the middle. Chop or shred as needed for your recipe, then rinse in a colander.

2. Steam green or Asian napa cabbage wedges for 6 to 8 minutes and serve them with Asian peanut sauce. (For a simple version, whisk 1/4 c. smooth peanut butter, preferably unsweetened, with 2 tbsp. hot water, 2 tbsp. soy sauce, 1 1/2 tbsp. vinegar and 1 to 2 tsp. Asian chile garlic sauce.) Garnish with chopped cilantro.

3. Boil cabbage wedges for 8 to 10 minutes.

4. Sauté chopped or shredded cabbage for 6 to 8 minutes over medium heat, or until tender but still crisp.

5. Match cabbage with mustard - mustard butter, mustard sauce or honey-mustard dressing.

6. Give cabbage, red or green, the sweet-and-sour treatment. Stew it with onion, chopped apple, water, a mild vinegar such as cider vinegar and sugar (four parts water, two parts vinegar, one part sugar).

7. Toss cooked cabbage with brown butter and caraway seeds.