There is a wide variety of cabbages in the vegetable garden, which allows you to break the monotony of winter. Cabbages are eaten raw (in salad, in juice) or cooked, in a thousand and one ways.
To digest the cabbage well, blanch it for a few minutes in boiling water with a little baking soda. Neutralize the bitterness of Brussels sprouts by placing a piece of bread at the bottom of your casserole dish. The hardiest ones, like cabbage, last up to a week.