Preparing cabbage basically consists of cleaning and cutting the cabbage to the desired size. When cutting cabbage, a stainless steel knife should be used because if the knife is carbon steel, the cut edges of the cabbage will turn black.

The head should not be cut open until it is going to be used because once the cabbage is cut, it starts to lose its Vitamin C content rapidly. If it is necessary to cut a portion from the head and the remainder will be stored, be sure to wrap the remaining sections tighty in plastic wrap and store in the refrigerator.

CLEANING CABBAGE - Remove the wilted, discolored, and thicker outer leaves. Rinse under cold running water.

Cut the cabbage head lengthwise in half and then into wedges (or quarters). If there are signs of worms or insects after the head is cut open, rid the cabbage of them by soaking it in salt water for 20 minutes.

Cut the coarse stems (core) from each of the wedges.

Cabbage with long, loose leaves should have outer discolored or damaged leaves removed but remaining leaves should be left intact with the stem.

SHREDDING CABBAGE - After the cabbage has been cut into wedges and had the core removed, it can be shredded. To shred by hand, place the wedge with one of the flat sides down. Cut the wedge in slices of desired thickness.

The cabbage can also be cut by the use of a kitchen utensil called a "Mandoline." See "Mandoline". The cabbage wedges are slid across the very sharp blade located in the middle of the mandoline, which cuts the cabbage into fine shreds. The cabbage can be shred on a clean work surface or some mandolines are designed to sit on the edge of a bowl and the cabbage is shred directly into it.

Cabbage with long, loose leaves, such as Napa Cabbage, should have leaves and stems intact and the leaves should be shredded crosswise.

CLEANING AND PREPARING BRUSSELS SPROUTS - Remove the discolored and blemished outer leaves from the Brussels sprouts. Trim the stems so they are level with the head.

If the sprouts are going to be cooked whole, cut an "X" on the stem area. This will allow the sprouts to cook faster and more evenly.

The larger sprouts should be cut in half to ensure that they get done cooking at the same time as the smaller whole Brussels sprouts.

PREPARING COLESLAW - Shred cabbage. Place in a bowl and add some shredded carrots. Mix dressing according to the recipe and add to the shredded cabbage and carrots. Stir dressing into cabbage and carrots until they are well coated.

After dressing is mixed in thoroughly, let the cabbage sit for approximately 30 minutes, stir occasionally. This will allow the cabbage to wilt and soften slightly. The cabbage with the dressing added will appear to have decreased in volume after sitting for a period of time.

COOKING CABBAGE - Cabbage can be eaten raw or cooked. It can be boiled, steamed, braised, sautéed, stir-fried, and microwaved. It should be cooked until just tender. Overcooking will result in limp, pasty cabbage and produce a very unpleasant smell. The unplesant smell is caused by the sulfur compounds that are released when the cabbage is cooked too long. Also, older cabbage or those that have been stored for a long time will have a tendency to have even a stronger smell than freshly picked cabbage.

Keep the odor to a minimum by cooking uncovered with as little water as possible and cook quickly, do not overcook. Adding a couple thick chunks of bread wrapped in cheesecloth to the cooking water may help to reduce the odor also.

The color in red cabbage will have a tendency to run when it is cooked. The cabbage turns a purplish blue and turns other foods that it is cooked with a reddish color. To prevent the red cabbage from discoloring, add lemon juice or vinegar to the cooking water. Approximately 1/2 tablespoon per cup of cooking water will be sufficient.

SOME COMMON COOKING METHODS

BOILED CABBAGE - Shred cabbage. Cabbage should be boiled in just a small amount of water. Add 1/2 to 3/4-inches of water to a saucepan and bring to a boil before adding the cabbage. Add shredded cabbage and cook uncovered.

Simmer for 3 to 5 minutes. If cooking wedges, cook for 10 to 15 minutes. Check several times throughout cooking time to ensure that the cabbage does not overcook. Cabbage is done when just tender.

When done, remove the cabbage with a slotted spoon or drain in a colander to remove water. Season as desired and serve while warm.

STEAMED CABBAGE - Add just enough water to a saucepan so that the water will not boil up through the steamer basket when it is placed in the pan.

Bring the water to a boil. Place shredded cabbage or wedges into the steamer basket and place the basket in the pan of boiling water. Cover and cook shredded cabbage for 5 to 8 minutes and wedges for 10 to 12 minutes. Cook only until tender-crisp.

When done, remove steamer basket, season cabbage as desired and serve while warm.

MICROWAVED CABBAGE - Place shredded cabbage or cabbage wedges in a microwave-safe baking dish.

To Cook Wedges - add 2 tablespoons of water or broth, and microwave for 5 to 6 minutes.

To Cook Shredded Cabbage - Add 1/4 cup of water or broth per 2 cups of cabbage, and microwave for 5 minutes. Stop halfway through cooking time and stir cabbage. Finish cooking.

Drain liquid and season as desired. Serve while warm.

STIR-FRIED CABBAGE - Heat oil in a skillet or wok until hot. Add shredded cabbage to hot oil. Turn heat to medium and stir-fry the cabbage for 2 to 3 minutes. Season with salt, pepper, and a little vinegar. Stir constantly until the cabbage has cooked to tender-crisp.

When cabbage is done, it will have cooked to a volume about 1/2 of what it was when it was raw.

SOME TIPS

When cooking red cabbage, prevent the color from running by adding some vinegar or lemon juice to the cooking water.

To add a different flavor to your sandwich, add shredded cabbage instead of lettuce.

Add a little red cabbage in with green cabbage to give more color to the salad.

Rather than shredding the cabbage, cut it into wedges and steam until it is just tender.

When cooking cabbage, place only 1/2 to 3/4-inches of water in the pan. Too much water will cause the cabbage's color to fade, nutrients and flavor to be lost, and the cabbage to become soggy and limp.

Do not add any acidic ingredients to the water. Wait to flavor cabbage until cooking is completed.

For cabbage dishes/salads that are served cold, incorporate enough time into your planning to allow the dish to cool in the refrigerator for at least 1 hour.

When cabbage is done steaming, cover with melted butter, toasted nuts, minced onion, and celery.