Although the growing season for cabbage doesn’t start until the summer, now is the holiday season for it! Many people cook corned beef and cabbage to celebrate St. Patrick’s Day. There are several varieties of cabbage, but they’re all similar in taste and texture. Look for tightly packed heads of cabbage that feel heavy for their size and store in the refrigerator for a week or two. In addition to boiled cabbage eaten with corned beef, shredded cabbage is great for stir-fry, soups, and, of course, coleslaw. Cabbage is the main ingredient in coleslaw, but you can mix in fruits and other vegetables to add flavor and texture. Try adding apple, pineapple, pear, raisins, carrot, broccoli, or bell pepper. Enjoy cabbage this month and again this summer!