When cutting a head of cabbage, don't be in a hurry to yank out the ""stump."" If you leave the
lower leaves attached to the roots, you'll soon see multiple heads form around the top of the
severed stem. Although the heads will not be as large as the initial head, you can often
harvest four or five baseball-sized cabbages within a few weeks. Harvested young, these
mini-cabbages are tender enough to grate raw for slaw or fresh salad.