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<p>They only cost $3. But you always end up tossing half of it. Chef Suzanne Barr of Toronto’s Saturday Dinette shares four ways, beyond coleslaw, to keep a cabbage out of your green bin</p>
<p>1. Sauté it with tofu or chicken. Add tomatoes, onions and garlic for an easy stir fry</p>
<p>2. Steam the leaves and use them as a substitute for nori to make salad rolls. Serve with your favourite dipping sauce</p>
<p>3. Chop and steam it with caraway seeds or fennel, and serve with pork chops</p>
<p>4. Shred what you have left and quick pickle with cider vinegar and spices to make an awesome condiment or side dish. (It will last up to a month in the fridge in an air tight container)</p>
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<p><a href="http://www.moneysense.ca/?p=153814">How long your food really lasts</a></p>
<p><a href="http://www.moneysense.ca/?p=153804">What to buy fresh vs. frozen</a></p>
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<p>The post <a rel="nofollow" href="http://www.moneysense.ca/spend/shopping/how-to-eat-an-entire-cabbage/">How to eat an entire cabbage</a> appeared first on <a rel="nofollow" href="http://www.moneysense.ca/">MoneySense</a>.</p>
