For Cabbage look for tight, compact, unblemished heads that are heavy in the hand. A medium head will make 4 servings.
To store: Seal in a plastic bag with a few holes poked in it and refrigerate for up to 1 week.
To prepare: Cut in half through the root end, then make a V cut to remove the tough, fibrous core that moves up from the stem. Remove and discard the outer layer of leaves, then wash the remainder well for grit and sand. Cut into thin, ribbon like shreds. (That distinct cabbage smell- hydrogen sulfide-occurs at about 6 minutes over the heat; thinner strips cook more quickly.)
To sauté: Heat a little canola oil, olive oil, or unsalted butter in a large skillet over medium heat. Add the cabbage and toss until wilted, about 2 minutes.
Add some caraway seeds, curry powder, chili powder, lemon pepper seasoning, or minced peeled fresh ginger. Also pour in a splash of white wine, white wine vinegar, balsamic vinegar, or broth. Continue cooking, stirring often, until crunchy-tender, about 2 more minutes. For other cabbage recipes see here
Carrots
Although commonly orange, carrots can also be white, yellow, maroon, or purple. Look for firm, long, straight, crack-free roots without any gray, white, or desiccated residue on the skin. If the greens are attached, they should be fresh, even perky, never wilted or slimy. Bagged “baby” carrots are actually full-grown carrots peeled and cut to a uniform size and shape. A serving is 4 to 5 ounces.
To store: Place in a plastic bag, seal, poke a hole or two through the bag, and refrigerate for up to 2 weeks.
To prepare: If limp, refresh in ice water for 30 minutes. Unless the skin looks thick or desiccated, carrots need not be peeled, just washed. However, for a sweeter taste (if fewer nutrients), peel with a vegetable peeler. If using full-sized carrots, cut in half lengthwise and then into 1?2-inch pieces.
To sauté: Melt a big pat of unsalted butter in a large skillet over medium-low heat. Add the carrots and cook, stirring often, until tender, about 15 minutes. Add a pinch of sugar or half a spoonful of honey or maple syrup, raise the heat to medium high, and stir until the sauce forms a glaze.
To roast: Toss in a large baking dish with some olive oil; bake in a preheated 350°F oven, tossing often, until lightly browned but still crisp, 30 to 45 minutes.
To steam: Place the carrots in a steamer basket over 1 inch of water in a large pot set over high heat. Bring to a boil, cover, reduce the heat to low, and steam for 10 to 15 minutes.
To microwave: Place the carrots in a large glass baking dish or pie plate. Add broth or white wine to a depth of 1?2 inch. Cover and microwave on high until tender, about 5 minutes.
To serve: Season with salt and pepper, then add additional unsalted butter or olive oil, if desired, before tossing with lemon juice, mango chutney, bottled white horseradish, cayenne pepper, stemmed thyme, chopped mint leaves, or chopped parsley leaves
