Red, Green, White, Chinese, or Savoy. Look for cripsness and no discolouration. Check for a fresh smell.
Avoid buying pre-cut cabbage as once cut, it begins to lose its vitamin C content.
Chinese cabbage should be eaten within a couple of days - the other types will store for a week in the crisper of the fridge.
Tips & Tricks:
Always cut it before washing to thoroughly clean the leaves.
Raw cabbage juice, taken in divided doses throughout the day is often used for treating ulcers.
Make it more exotic by serving it in wedges. Add enough water to just cover the cabbage (not so much that it thrashes it around when cooking) Cover the pan and boil gently for 5 minutes. Drain and serve with seasoning, a dash of olive oil and some fresh herbs.