Cabbage isn't as popular as it used to be. But many varieties of cabbage are still available. Cabbage is dependable and productive, two qualities that position it for a rebound in tough economic times. Plus cabbage withstands the last frosts of spring, the first frosts of fall, and stores well in a cold cellar. It can be shredded and eaten raw in the form of coleslaw, cooked in soups and stews, or pickled into sauerkraut or kimchi.
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