What to look for
Pick a head that feels heavy with tightly packed leaves. Trimmed outer leaves should look crisp, not slimy or extensively browned.
Store it thoughtfully
Refrigerate whole cabbage loosely covered. Once cut, wrap the exposed side and use it before edges dry out.
How to use it
Quarter through the core, remove the tough center, and slice evenly. Cook quickly for crisp-tender texture or slowly for sweetness.
When you need a substitute
Savoy cabbage is more tender; red cabbage can color the whole dish. Napa cabbage wilts faster and is milder.
A common pitfallOvercrowding shredded cabbage traps steam and prevents the browned edges that make a stir-fry flavorful.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.