Repollo

Cut it into even wedges or ribbons and cook it briefly: steam ribbons for about 5 minutes, or stir-fry them over high heat for 4–6 minutes. For browned edges, roast wedges at 220 °C for 25–30 minutes, turning once.

Remove any limp outer leaves, cut the cabbage into quarters and slice out the firm core. Shred it finely, then toss with dressing shortly before serving; salting it for 10 minutes and squeezing it dry first gives a softer, less watery slaw.

Keep a whole cabbage unwashed in the fridge, ideally in a crisper drawer; it can stay crisp for a couple of weeks. Wrap a cut face or put the pieces in a sealed container and use them within a few days.

Yes. Shred it or separate the leaves, blanch for 1½ minutes in boiling water, cool quickly in iced water, then drain and freeze in portions. It softens on thawing, so use it in soups, stews or cooked dishes rather than slaw.

Use it raw in coleslaw, or cook it in bubble and squeak, soups and stir-fries. Large softened leaves can be wrapped around a savoury filling and baked as stuffed cabbage rolls.

Yes: finely shred it for slaw, or slice it thinly into salads and sandwiches. Its firm texture makes it easier to eat when cut into narrow ribbons rather than large chunks.

Choose one that feels heavy for its size, with tightly packed leaves that look crisp and show no damp, soft patches. A firm head with fresh-looking outer leaves is a good sign.