Cabbage can be considered so common that we often forget about it, but it has supported communities for centuries. Varying in shape, size, and color, this tightly packed ball of sweet crunchy greens is sometimes the only green available during winter months, and can be used raw in delicious juicy slaws, softened in soups, or roasted until golden brown in the oven.

There’s nothing quite like conehead cabbage. Often exceeding 5 to 10 pounds, this large conical cabbage can definitely help you get through the winter. Thick crisp leaves are great in soups, slaws, and wraps.