There are three types of cabbage green cabbage, red cabbage and crinkly green cabbage. All can be substituted in any cabbage recipe, red takes longer to cook. Cabbage carries vitamins A and C fiber and potassium as well as small amounts of many other nutrients. Look for cabbage that is firm with healthy looking outer leaves; it is ok if the top leaves are loose as these are usually discarded before cooking. Cabbage has a reputation for being gassy though this is not true for everyone.

To prepare: remove outer leaves, cut in quarters, remove the center core and cut the leaves into equal 1-2 inch pieces.
To cook: Over medium high heat toss with one to two tablespoons olive oil or canola oil, season with salt and pepper, cook for two minutes. Add enough water or chicken broth to fill the bottom of the pan by 1/2 inch ( about 3/4 cup), cover and cook until tender , stirring occasionally this will take about fifteen to twenty minutes. Add more liquid if it looks dry. Serve warm seasoned with salt and pepper
Storage: A head of cabbage can last 1 to 2 weeks in the refrigerator, cooked cabbage 1 to 2 days, it does not freeze well.

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