Cabbage is much more than just a substitute for lettuce when the price skyrockets, however. According to Carolyn Raab, foods and nutrition specialist with the Oregon State University Extension Service, cabbage is one of the nutritional superstars that is packed with nutrient that promote good health. When buying cabbage, look for fresh red or green cabbage with well-trimmed heads that are heavy for their size. You can refrigerate heads in an airtight plastic bag for up to 2 to 3 weeks. Before use, wash leaves thoroughly in cool, running water or in a pan of clean water to remove sand or grit.
Most cooks prefer cabbage cooked until just tender.
A short cooking time helps avoid the strong cabage aroma. If the leaves are very crisp and difficult to roll around the filling, try dipping them in boiling water for 1 to 2 minutes. This should soften them enough to avoid breaking. A quick alternative to cabbage rolls is to chop cabbage into cooked meat and serve over rice. You can add chopped cabbage to soups, stews, and casseroles.