Cook these tiny cabbage heads soon after you receive them; the longer they sit, the stronger the taste. Halve and boil in salted water about 6-8 minutes depending on how large they are. They're delicious simply served with butter, lemon, and bits of cooked pancetta added to hearty root vegetable soups or sliced and tossed in stir-fries. Roasted Brussels Sprout halves turn so savory-sweet, their natural bitterness is all but eliminated. Cabbage aficionados are pulling the leaves off these mini heads and adding them to the salad bowl raw. We recommend quartering the whole bud and steaming first till just crunchy, about 8 minutes, then cooling and adding to salads.