Cabbage is a leafy green that belongs to the cruciferous vegetable family (which proudly boasts broccoli and cauliflower). It has a long season—from January through October or November, which means it springs into action in my kitchen during this time of year. It also sports a long list of nutrients, including fiber, vitamins C and K, potassium and phytochemicals.

There are many delicious ways to use it—in cole slaw, as sauerkraut, as wraps for tacos (you can use a whole cabbage leaf as you would a soft tortilla). One clever way we use it in our house is to make roasted “cabbage steaks” with Parmesan and pistachios. Check out this recipe.