White cabbage

Cut it into wedges or thick strips and roast at 220°C for about 25–30 minutes, turning once, until browned at the edges and just tender. For a quick side, stir-fry finely sliced cabbage over a high heat for 5–7 minutes.

Yes. Remove any tough outer leaves, cut out the hard core and slice the leaves finely for slaw or salads; a little salt and a brief massage soften the strips.

Keep it unwashed in the fridge, ideally in the crisper drawer; it will usually keep for a few weeks. Once cut, wrap the exposed surface or put the cabbage in a sealed container and use it within several days.

It pairs well with caraway, mustard, vinegar, apple and bacon. Use it in coleslaw, bubble and squeak, or as the braised cabbage served with sausages and roast meats.

Shred the cabbage finely, mix it with salt and massage until it releases enough liquid to cover the shreds when pressed into a clean jar. Keep the cabbage submerged under its brine while it ferments at room temperature; taste it after several days, then refrigerate when it is as tangy as you like.

Choose a head that feels heavy for its size, with tightly packed leaves and a firm surface. Avoid one with extensive browning, soft patches or a strong, unpleasant smell.

Pointed cabbage has a tapered head and tends to be more tender, so it cooks quickly and works well in stir-fries. White cabbage has a round, dense head that holds its shape better in slaw, braises and stuffed cabbage leaves.