Cabbage

Store in plastic bag in refrigerator. Keep moist to prevent leaves from wilting.

Wash thoroughly before eating as dirt tends to settle in between stalks.

Try quartering the bok choy, coating in oil, salt and pepper and roasting in a hot oven until the stems are tender and the green are crispy.

Delicious cut in half and steamed until the stems are tender but with a bite. Drizzle with toasted sesame oil, salt and rice wine vinegar.

Roasting, grilling or searing brings out the nuttiness of the bok choy

Great in stir-fries, broth-based soups and even coleslaws