Cabbage could be a vegetable ambassador to the UN since it has a found a home in so many of the world’s great culinary traditions. Think of fermentation alone the sauerkraut of Germany, kimchee of Korea, or curdito alongside the pupusas of El Salvador. And what about the slaws of American picnics and stuffed cabbages of Eastern Europe or the spicy soups of China? While there are too many recipes to name, the simplest might be a light sauté with butter and salt to bring out the mellow sweetness of the vegetable. To store this hardy plant for the winter they can be pulled and placed roots down into a trench or hole, lined with mulch and then covered with more mulch and soil. Nutrients: dietary fiber, vitamins C and K, potassium, folate, beta-carotene and flavonoids.