From the garden-variety green to the more exotic types available in supermarkets and farmstands today, cabbage is a versatile food that can be added to soup, side dishes and other recipes in both raw and cooked versions. Learning how to cook cabbage will teach the basics of cleaning, cutting and storing fresh cabbage varieties.

Many people have a negative impression of cabbage as a limp, soggy, smelly vegetable that appears once a year around St. Patrick's Day and then spends the rest of its time in a briny dip, waiting to become sauerkraut. Cabbage has gotten a bad rap and if you find your thoughts of cabbage lean in this direction, it's time to turn them around. It turns out that the humble cabbage is the Clark Kent of vegetables. Inexpensive and available year-round in the grocery store, cabbage is an antioxidant superfood.http://www.dolesuperfoods.com/(wn5vz245auckww45v5rkcs45)/SubCatDetails.aspx?SubCatId=60 Like broccoli, cauliflower, kale and brussel sprouts, cabbage is a cruciferous vegetable. It's an excellent source of Vitamins C and K and a cup of cooked cabbage has only 30 calories.http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19

Before you can successfully cook cabbage, it's important to understand the different varieties that are available, how they can be used and what to look for when shopping for cabbage. Next comes the storage and preparation process, with best practices stating that cabbage should be cut only immediately before cooking or use. The methods of preparing cabbage are nearly endless, with many choosing to braise, steam, fry and stuff cabbage, or simply enjoy it raw.

Cabbage is highly nutritious, relatively inexpensive, and wonderfully versatile. Don't hesitate to experiment by grilling or roasting cabbage wedges brushed with olive oil or adding some shredded or sliced cabbage to soups, stir-fries, and salads. Be sure to store your cabbage in the refrigerator to maintain freshness and nutrients and be careful not to overcook it.

• Four of the most common cabbage varieties are green, red, savoy.http://www.urbanext.uiuc.edu/veggies/cabbage1.html

1. Green and red cabbages have smooth, tightly wrapped leaves and a compact, heavy head.
2. Savoy, another ball-shaped cabbage, has wrinkly leaves that are wrapped less tightly.http://glutenfreegirl.blogspot.com/2008/03/savoy-cabbage.html

• Napa cabbage, also called Chinese cabbage, is also a relatively common variety.http://www.melissas.com/catalog/index.cfm?info=yes&product_ID=190 http://www.urbanext.uiuc.edu/veggies/cabbage1.html

1. Napa cabbage grows in a bunches, rather than rounded heads.
2. The leaf tips are green and somewhat wrinkly, and the ribs are creamy white.http://www.melissas.com/catalog/index.cfm?info=yes&product_ID=190

1. Green cabbage is a favorite for boiling, braising and stuffing

2. Red cabbage is a popular addition to slaws and salads and is excellent for braising.

3. Savoy and napa cabbages are perfect for salads, slaws and soups.

The following sections provide purchasing and storage information.

1. For green or red cabbage, choose a head that feels heavy and firm, with tightly wrapped leaves and no cuts or large blemishes.http://www.kraftfoods.com/kf/CookingSchool/FoodBasics/SeasonalProduce/Pages/Cabbage.aspx

2. For savoy cabbage, the crinkled leaves should be bright green and fresh, with no wilting or yellowing. Because the leaves don't overlie each other as tightly as with green or red cabbage, expect these heads to feel lighter.

3. For napa cabbage, look for heads of tightly packed, crisp leaves. You can remove outer leaves that are slightly wilted, but overall, the head should be fresh-looking, and the leaves should be green at the tips, not yellow.

4. With all varieties, avoid buying any that show signs of insect damage. The stem end and core should be free from splits and mold. Don't buy any cabbage that appears to be wilted or tired-looking.http://www.vegparadise.com/highestperch33.html

1. Proper storage will extend the life and nutritional value of your cabbage.http://www.whfoods.com/genpage.php?pfriendly=1&tname=george&dbid=53

2. Place the entire head of cabbage in a plastic bag and store in the crisper drawer of your refrigerator.

3. The vitamin C content will begin to decrease once the cabbage is cut, so don't cut it until you are ready to use it.http://wisconsinfreshproduce.org/vegfacts/Cabbage.htm

4. If you must store a cut head of cabbage, wrap it tightly in plastic wrap and store in the crisper drawer. Use cut cabbage within a few days.

5. Whole cabbage, if kept cold, will keep for a period of weeks.

• Before you begin to cut your cabbage, or any other vegetable for that matter, it's a good idea to make sure your cutting board will stay put. Place a thin silicone mat or a damp paper towel beneath your board.http://startcooking.com/blog/364/How-to-Cut-Cabbage This will prevent it from moving around as you cut. Be sure to use a nonreactive, stainless steel knife to keep your cabbage from darkening at the cut surfaces.

• 1. Remove and discard any wilted or damaged outer leaves.
  2. Place cabbage on cutting board with the stem end facing upward.http://startcooking.com/blog/364/How-to-Cut-Cabbage
  3. Use a large chef's knife to cut straight through the cabbage at its core, halving it vertically.
  4. Cut each half in half again, so you end up with quarters.
  5. Laying each quarter on its side on the cutting board, angle the knife just behind the thick core that rises from the stem of the cabbage. Cut straight down, removing the core. Discard the core.http://homecooking.about.com/od/howtocookvegetables/a/cabbagecooktips.htm
  6. If you will be using the cabbage raw in a salad, slice it horizontally into thin shreds.http://whatscookingamerica.net/cabbage.htm If you will be quick-cooking it in a stir-fry or saute, you can make the shreds a bit thicker. As a rule of thumb, the longer you plan to cook the cabbage, the thicker you can slice it.

1. Remove wilted or damaged leaves and place cabbage on cutting board with the stem end facing your knife hand.
2. Unlike the ball-shaped cabbages, napa cabbage does not have a vertical core. Simply cut off the stem end along with the first two or three inches and discard.http://www.expertvillage.com/video/39900_cooking-techniques-veg-cabbagenapa2-clean.htm
3. Then slice horizontally as thinly or as thickly as your recipe recommends.
4. Once the cabbage has been shredded, wash it by placing it under cold running water in a colander and spinning it dry in a salad spinner.

Although cabbage is much maligned for having a soggy texture and foul smell when cooked, these negative qualities can be avoided with some attention to cooking detail.http://www.asianonlinerecipes.com/rss/item/827 Avoiding overcooking will go a long way toward preventing the unpleasantly strong odors and mushy quality often associated with cooked cabbage.http://www.thegreenguide.com/doc/100/cabbage

• Braising is a cooking method that involves briefly sauteing the food in cooking oil or fat and then adding liquid (broth, water, juice, or wine) to the pan, covering, and cooking at low heat for an extended period of time.
  1. This works well for cabbage, preserving flavor, texture, and nutrients.
  2. Braising works well with all types of cabbage, and particularly red, and may be used for sliced, shredded, or wedge-cut cabbage.

• Steaming cabbage is a good choice because nutrients do not leach out into the cooking liquid. You can steam wedges whole in a steamer basket or steam shredded cabbage. Be sure to steam just until fork tender; do not overcook.

• For an easy way to serve steamed cabbage, drizzle wedges with extra-virgin olive oil, then sprinkle with kosher salt and coarsely ground pepper.

• Frying cabbage is a fast and easy way to prepare delicious cabbage side dishes. You can also add thinly sliced or shredded cabbage to any stir-fry. Napa and savoy varieties are especially good for stir-frying.

• Whole green cabbage leaves can be wrapped around a filling and baking or braised. Stuffed cabbage is especially popular in Eastern European and Middle Eastern cuisines.

• Shredded cabbage makes a great salad, with cole slaw being the obvious example.http://www.seasonalchef.com/recipe0406a.htm But there are scores of delicious salads you can make various types of raw cabbage.