Choose cabbages that are firm and heavy for their size.

Cabbage can be kept, if not too moist, in a plastic bag in the refrigerator for several weeks. It would be best however, to eat cabbage within 1 week of purchase.

Remove the layers of tough outer leaves and discard (by discard, we mean “compost”)

Cabbage is high in all kinds of good stuff, including: Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese.

Baked Cabbage Casserole

• Saute one coarsely-chopped head of cabbage in olive oil in a very large, deep skillet for 6-8 minutes
  or until tender, add one finely-chopped medium onion and sauté for 3 or 4 more minutes, add 4
  coarsely-grated medium carrots and sauté for 2-3 minutes.
• Move contents to a large casserole dish placed in an oven being preheated to 375.
• Optionally, place in warm oven and use broiler for last step instead of the oven.
• Add 1lb of your choice meat and brown until no longer pink.
• Return cabbage to skillet, stir to combine.
• Add salt and pepper to taste.
• Season generously with a mixture of 1/4t each of ground coriander, cumin and turmeric.
• Return to casserole dish, sprinkle generously with grated parmesan cheese and either broil until cheese is melted or bake covered for 15-20 minutes.