Choose green cabbage heads with compact leaves that are firm and heavy for their size. Some varieties are softball size and some are soccer ball size. Harvest when the leaves start to split. Cut with a sharp knife and the cabbage will pop up with new buds to replace the mother plant.
Let rest on the counter until dry and then wrap in plastic and keep in the refrigerator for few weeks.
Fat free; saturated fat free; very low sodium; cholesterol free; low-calorie; high in vitamin C.
