You need to find cabbage heads that are firm and heavy for their size. Outer leaves should
look fresh, be a good green or red (depending on variety), and be free of blemishes. At the
beginning of the season, regular cabbage may be less firm and feel softer. Savoy cabbage
and celery cabbage have softer, more loosely formed heads. When selecting these cabbages,
look for fresh, crisp leaves that are free of blemishes. One pound of cabbage usually serves 3
to 4 servings.
To keep it fresh, place, unwashed, in a plastic bag, close, and refrigerate. Firm, hard cabbage
will keep a week or longer. Use soft-head cabbages within a few days. When ready to use, rinse
cabbage head and discard any wilted outer leaves. Shredding is the best way to cut green or
red cabbage when you plan to cook it quickly to serve as a hot vegetable. Slice across the head
or use a vegetable shredder. Green cabbage may also be cut in wedges before cooking.
Put shredded green cabbage in a small amount of boiling salted water; cover and cook rapidly
until tender-crisp (3 to 5 minutes), drain. Or melt 2 tablespoons butter in a frying pan and
sliced cabbage (1 small head) and 4 tablespoons water. Cover and cook, stirring occasionally,
for 3 to 4 minutes. Salt to taste and serve.