Choose a fresh, firm cabbage with tight leaves
Remove any damaged outer leaves
Rinse the cabbage under cold water
Cut the cabbage into halves or quarters
Remove the core
Slice, shred, or chop the cabbage as needed
Cook by boiling, steaming, sautéing, roasting, or fermenting
Season with salt, pepper, butter, vinegar, garlic, or spices
Serve hot, warm, or chilled depending on the recipe