Grated or shredded in a salad, cabbage is a fine source of fibre and provides freshness and crispness even in the middle of winter. It also lends itself to microwaving, steaming, stir-frying and boiling.

Traditional European methods include serving cooked in a rich cheese sauce, stuffing the leaves with a savory meat and herb filling and simmering shredded or finely sliced red cabbage with apples.

Cooked cabbage is also used to fill tiny boiled dumplings in eastern Europe. Cabbage can be preserved as sauerkraut or choucroute, baked with meats, poultry, game and sausages (a regional delicacy in the Black Forest).