Cabbage has a round shape and is composed of superimposed leaf layers. It is a member of the food family traditionally known as cruciferous vegetables and is related to kale, broccoli, collards and Brussels sprouts. Because cabbage's inner leaves are protected from the sunlight, they are oftentimes lighter in color. There are three major types of cabbage: green, red, and Savoy. The color of green cabbage ranges from pale to dark green. Both green and red cabbage have smooth-textured leaves.
Selection and storage
Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises, and blemishes. Put the whole head in a plastic bag in the crisper of your refrigerator. Red and green cabbage will keep this way for about two weeks.
Preparation and serving methods
Remove the thick fibrous outer leaves and cut the cabbage into pieces and then wash under running water. To preserve its vitamin C content, cut and wash the cabbage right before cooking or eating it.