▁k im chi ▁or ▁sau erk ra ut , ▁and ▁with ▁strong ▁and ▁unusual ▁season ings ▁such ▁as ▁juni per . ▁ ▁Sign s ▁of ▁des irable ▁quality ▁include ▁cab bage ▁that ▁is ▁heavy ▁for ▁its ▁size ▁with ▁leaves ▁that ▁are ▁un blem ished ▁and ▁have ▁a ▁bright , ▁fresh ▁look . ▁Pe ak ▁season ▁for ▁most ▁cab b ages ▁in ▁the ▁Northern ▁Hem is phere ▁runs ▁from ▁November ▁through ▁April . ▁ ▁F resh ▁whole ▁cab bage ▁will ▁keep ▁in ▁the ▁re fr iger ator ▁for ▁one ▁to ▁six ▁weeks ▁depending ▁on ▁type ▁and ▁variety . ▁Hard ▁green , ▁white ▁or ▁red ▁cab b ages ▁will ▁keep ▁the ▁longest ▁while ▁the ▁lo oser ▁Sav oy ▁and ▁Chinese ▁vari eties ▁such ▁as ▁nap a ▁and ▁b ok ▁cho y ▁need ▁to ▁be ▁consum ed ▁more ▁quickly . ▁It ▁is ▁necessary ▁to ▁keep ▁the ▁outer ▁leaves ▁int act ▁without ▁was hing ▁when ▁storing ▁since ▁mo ist ure ▁hast ens ▁decay . ▁ ▁The ▁cab bage ▁provides ▁fi ber , ▁vit am ins ▁A , ▁C , ▁K ▁and ▁B 6 , ▁fol ate , ▁pot ass ium , ▁mang an ese , ▁th iam in , ▁calci um , ▁iron ▁and ▁mag nes ium . ▁ ▁Sav oy ▁can ▁be ▁difficult ▁to ▁grow ▁as ▁it ▁suff ers ▁from ▁c ater p ill ars , ▁p ige ons ▁and ▁club ▁root ▁disease . ▁It ▁does ▁best ▁in ▁full ▁sun , ▁and ▁is ▁winter - hard y , ▁able ▁to ▁toler ate ▁the ▁cold , ▁fro