We peel back the layers to help you wrap your head around cooking with cabbage.

1. Drop some acid.

To keep red cabbage vibrant when boiling or braising, add a generous splash of vinegar or lemon juice to the water. The acid will stop discolouration. If you forget to add it at the beginning, simply toss it in anytime, and the colour will bounce right back.

2. But just say no to stinky sprouts.

Brussels sprouts get a bad rep thanks to their distinct smell. They're full of sulfur, which breaks down as they cook and releases a gas that smells like rotten eggs. But it doesn't have to be that way! The key is to cook them quickly with high heat. Cut Brussels sprouts in half, toss with olive oil, salt and pepper and roast in a 425 F oven for about 15 minutes, until golden brown. This way the sulfur won't have a chance to sneak out!

3. Put your head in the freezer.

Cabbage rolls are delish, but blanching the leaves can be a messy and time-consuming job. Instead, try wrapping the cabbage in plastic and freeze it overnight. Once defrosted, its leaves will be soft and pliable—perfect for making cabbage rolls!

4. Record-breaking rolls.

This edition's winning Vileda Quick Kitchen Tip comes from viewer Sharon Worsley, who boasts the quickest rolls north of the 49th:

"For fast cabbage rolls, I follow my regular recipe but shred the cabbage. I put half in the bottom of a casserole dish, top with the meat and rice mixture, cover with the remaining cabbage, then finish it with tomato sauce and bake. We all love it!"

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Do you have a quick kitchen tip to share with us? Let us know what it is for a chance to get your tip mentioned on-air, plus $500 and a prize pack from Vileda!