Cabbage

1 pound (sliced) = 12 servings raw or 6.5 servings cooked

20 pound case (sliced) = 240 servings raw or 130 servings cooked

WA Seasonality: July–December

Store cabbage in a bag in the refrigerator for up to 2 months

Raw: slice thinly for salads and slaws

Roast: cut into wedges and roast in the oven at 400°F for about 30 minutes

Sauté: cook sliced or chopped cabbage on the stovetop with oil or butter

Steam or braise: soften chopped cabbage by steaming. To braise, sauté cabbage briefly, then add stock and cook over low heat until tender.

Broccoli