Add the sliced cabbage and onion to the skillet, in batches if necessary, season with salt and pepper and cook, stirring occasionally, until softened, about 15 minutes.

Remove any decaying outer leaves and wash cabbage; remove core. Remove dark green leaves, cut away tough ribs, roll together into a scroll and cut across into thin shreds.

Napa cabbage is lower in calories and softer on digestion. Green cabbage is still healthy but has more density—and can feel heavier if you eat a lot of it raw.

Add the cabbage and sprinkle in the sugar; sauté, tossing occasionally, until the cabbage starts to soften and char in places, 5-7 minutes. Turn the heat down to medium-high, and add the tomatoes ...

A single serving of raw, green cabbage, for instance, contains protein, calcium, folate, magnesium, phosphorus, potassium, vitamin C, and vitamin K, per the U.S. Department of Agriculture.

There are more than 400 varieties of cabbage, but green cabbage, red (purple) cabbage, and napa cabbage (also known as Chinese cabbage) are the most popular.

Add the cabbage and Gorgonzola and toss until well combined. Let rest for 10 minutes, then toss again before serving, or store in an airtight container and refrigerate for up to 2 days in advance.

Kosher salt to taste Method: Toss cabbage, scallions, celery, apples, mint, cilantro, pepper, peanuts with lemon and olive oil. Adjust salt to taste. Chill for 20 minutes in the fridge and toss again.