HOW TO CHOOSE
Cabbage is best when it is heavy for its size and firm to the touch, with leaves that are tightly attached to the head. The tighter the leaves are attached, the less room there is for air to get in the head. You’ll also want to avoid cabbage with any signs of bruising, blemishes, wilting, or discoloration, as these can all be signs of aging.
Cabbages are nutrient-dense, phytochemical-rich powerhouses that provide plenty of dietary fiber and are a terrific source of vitamins C and K, plus vitamin B6 and folate. Other compounds in cabbages may have natural antihistamine, anti-cancer, and other disease-fighting properties.
Cabbage is best stored whole and unrinsed until you’re ready to use it. Cutting into it will cause it to lose vitamin C, which will lead to faster spoilage. To store a head of cabbage, place it in a plastic bag in the crisper.