Cabbages are propagated by seed. This, despite the Greek myth that cabbage originally sprung from Zeus's perspiration. Most gardeners buy cabbage sets or start their own from seeds 4-6 weeks before planting. Usage Cabbage leaves are eaten raw in salads and cole slaw. They are steamed, boiled, stir-fried and pickled.
Cabbage is fermented to make German sauerkraut and Korean kimshi.
The larger, outer leaves are stuffed and used to wrap other foods before baking or braising. It should not be overcooked, as this destroys much of the flavor and most of the nutrients. One can hardly do better with fresh cabbage than to steam it briefly in the water that clings to it after rinsing, and serve it with butter, poppy seeds, salt and pepper. To keep red cabbage from losing its color during cooking, add a small amount of lemon juice or vinegar to the water. To prevent the odor of cooking cabbage from permeating the house, place several slices of stale bread on top of the cabbage while it is cooking.