Cut cabbage is easy to store in the fridge, whether it's whole or shredded. You just need to follow a few key steps so it stays crunchy for longer.

Cabbage steaks, the savory warmed-up relative of the wedge salad, are thick-cut discs of cabbage taken from the center of the vegetable. Many cabbage steak recipes call for relatively quick ...

Take 1/4 red cabbage. Finely slice the cabbage. Put all the chopped-up cabbage into a bowl. Add a cup of water (roughly 250ml). Take the wooden spoon and smash up the cabbage in the water.

Trim the cabbage. Cut into quarters or sixths depending on the size. Preheat the oven to 230°C/450°F/Gas Mark 4. Heat a cast iron pan, add a little oil, swirl to coat the bottom of the pan.

Transfer the cooked cabbage to a large bowl filled with ice-cold water. When the cabbage is cool, cut six of the leaves into large circles. Cut out six slightly smaller circles and another six ...