Most types of cabbage just have to be shredded and then briefly blanched, steamed, or stir-fried. Other varieties are better for pickling, fermenting, or serving raw in salads.  The best way to serve this humble vegetable is al dente, so it still has a little bit of crunch. White or green cabbage only needs to be cooked for around 4 minutes, while red cabbage is best braised, boiled, or steamed for longer, and then you can also fry it in a little oil if you like. Pickled red cabbage is really delicious and kimchi is an Asian fermented cabbage dish. Cabbage can also be used in place of tortillas or bread, or used instead of dumpling wrappers, as a great way to add a new twist to a classic dish, as well as make it healthier.