Red cabbage

Slice it thinly and stir-fry over high heat for 4–6 minutes, or steam for about 5 minutes. Stop while it still has a little bite; prolonged cooking softens it and dulls its colour.

Cook finely sliced red cabbage gently with a little butter or oil, sliced apple, vinegar, a pinch of sugar and spices such as cloves or cinnamon. Cover and simmer for 45–60 minutes, stirring now and then, until tender; add a splash of water if the pan gets dry.

Yes. Remove the tough outer leaves and core, then slice or shred it finely for slaw or salad; a little lemon juice or vinegar helps keep its colour bright.

Keep a whole head unwashed in the fridge, where it can stay firm for several weeks. Wrap a cut face tightly or put the cabbage in a sealed container and use it within a few days.

Its sweet, earthy flavour pairs well with apple, orange, caraway, mustard and vinegar. Serve it as slaw with sandwiches, or as braised cabbage alongside roast pork, sausages or a nut roast.

Yes: shred it, blanch for about 2 minutes, cool quickly in iced water and drain well before freezing in portions. You can also freeze cooked braised cabbage; thaw it in the fridge and reheat until steaming.

A 100 g portion contains 2.3 g of fibre. Shredded raw cabbage is easy to add to a slaw, while a serving of braised cabbage gives you the same vegetable in a softer form.