Contributed by excerpts from Vegetarian Cooking for Everyone (Deborah Madison)

Keep cabbage in a plastic bag in your salad crisper. It will keep for several weeks; if the outer leaves wilt, just remove them before use.

Boiled cabbage, when not overcooked, is actually one of the nicest ways to enjoy it:

Drop shredded or wedged cabbage into a large pot of boiling salted water. Cook, uncovered, until the leaves are tender, 5-10 min. Pour into a colander, shake off the water, and press with a towel to wick off the excess moisture. Toss with butter or oil, salt and pepper, and a dash of apple cider.

Ingredients

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Instructions

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