Cabbage contains insoluble fiber in the form of cellulose. It is not digested by humans and does not dissolve in water. Research suggests that this insoluble fiber increases bulk and speeds up the movement of body wastes though the intestines and the colon. The outer leaves of cabbage are nutrient-rich, so choose a head without loose or wilting outer leaves that would be discarded. Look for a solid, compact head that is heavy for its size and shows no discoloration.
Cabbage keeps best when wrapped in plastic and placed in the refrigerator crisper.
Eat cabbage raw or cook quickly to conserve its nutrients. If shredded, cook covered for about five minutes or 10 to 15 minutes if it is cut in wedges. Use cabbage for coleslaw and sauerkraut or steam and season to taste. Red cabbage is different. Let it cook about 25 minutes or until tender.