I have been thinking about cabbage as a vegetable that doesn’t get the credit it deserves. Cabbage is remarkably hearty, prefers cooler weather and can be preserved for months, especially in dishes such as sauerkraut, or for a week or more in a dish like this Memphis Mustard Coleslaw.  

Cabbage has been cultivated for longer than almost any other vegetable and is thought to have arisen in Asia. It’s a great source of Vitamin C , and it’s in the same family (Brassicaceae) as another favorite plant of ours — mustard. 

You can tell the difference between fresh, young cabbages and old, not-so-nice ones by their color, texture and smell. I was looking at cabbages in a market recently, and I recognized fresh and newly picked because their color is a mint green, their feel is firm and hard, and there’s nothing to note when I sniff them. Old cabbages often have shriveled leaves that have been cut back exposing a telltale white interior and have a strong cabbage-y smell when sniffed. 

When you meet a mint-green, hard, tight cabbage, grab it and take it home with you, then make this coleslaw. Based on vinegar and Buzz Savories Spicy Beer Mustard, it’s an ideal accompaniment for barbecue and many other summer dishes.