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. Cabbage usually is a good buy in March and April. You will find many recipes in newspapers before St. Patrick's Day about how to make corned beef and cabbage but other recipes using cabbage, with the exception of coleslaw, are not as easy to find. Drain off fat. Add cabbage, soup mix and pepper during the last five minutes of cooking.