To Clean: Discard any yellowed or withered leaves. Rinse well under cold running water. To cook whole cabbage, cut out core with a sharp knife, and discard. For other recipes, cut cabbage in half; cut out core, and discard. Cut in wedges, chop, or shred as directed in recipe.
To Boil: Cut cabbage into 6 wedges. Fill a large Dutch oven half full of water; add 1 tablespoon salt, and bring to a boil. Add cabbage wedges; let water return to a gentle boil. Cook, uncovered, 10 minutes or until cabbage is tender. Drain well. Season and serve immediately.
Other Cooking Methods: Bake; poêle; simmer; stir-fry.
Serving Suggestions: Cabbage may be served with butter and salt and pepper to taste or with any of the following: Basil Vinegar, Chive Blossom Vinegar, Chive Vinegar, French Dressing, Fresh Tomato Sauce, Horseradish Sauce, Hot Pepper Sauce, Lemon-Butter Sauce, Mason County Relish, or Oil and Lemon Sauce.