Cabbage, a member of the crucifer family, including Brussels sprouts, broccoli, cauliflower and kale, has long been a popular vegetable in many of the world's cuisines. It is eaten raw in salads, steamed, sautéed and added to soups. The leaves can be stuffed with a filling before cooking. Pickled cabbage is a staple in China, Germany (sauerkraut) and Korea (kim chee).

There are several varieties of this vegetable from the familiar round green cabbage to the exotic napa cabbage.

The most common variety found in the United States, green cabbage is round with tightly packed leaves ranging from light to dark green in color. It has a delicate flavor. The red variety, actually purple-red in color, is similar in shape to green cabbage. Savoy cabbage (often called curly cabbage) is also a round variety. It has beautifully crinkled pale green leaves. Heads are more loosely packed than the green variety. Used interchangeably with green cabbage, it has a milder flavor and a less crisp, more tender texture. It is principally used for salads.

Also known as Chinese cabbage, napa is a loosely packed elongated head of light green stalks that are slightly crinkled. This variety has a milder flavor and doesn't give off a strong odor when cooked, which endears it to many cooks.

Heads of green and red cabbage are available all year. Markets sell whole heads as well as preshredded cabbage. Shredded green cabbage, sometimes combined with shredded carrots, may be labeled coleslaw mix. Savoy cabbage is not as easy to find. Look for it in large supermarkets and speciality produce markets. Napa cabbage is also available all year, but winter is its peak season when prices are likely to be lower.

When buying green and red varieties look for well-trimmed, compact heads that feel heavy for their size. They should have a bright color and be free of withered leaves. Avoid cabbage with badly discolored or dry outer leaves. If you intend to stuff some of the green cabbage leaves, look for heads with outer green leaves still loosely attached. Napa and savoy cabbage should look crisp. Avoid limp or discolored heads.

1 pound cabbage = 4 to 4-1/2 cups shredded; 2 cups cooked.

Fresh heads of cabbage should be stored, unwashed, in plastic bags; they will keep up to two weeks when refrigerated.

Remove and discard any wilted or discolored outer leaves. Wash cabbage under cold running water. To prepare cabbage for shredding or chopping, cut head through the core into quarters with a chef's knife. To core, hold one quarter upright and cut off and discard the white triangular core. (Do not remove the core if cabbage is to be cut into wedges and cooked; the core will help hold the wedges together.)

Place the cabbage quarter, flat side down, on cutting board. Thinly slice the cabbage crosswise into shreds using a chef's knife or utility knife. Then, if desired, the shreds can be coarsely chopped. Cabbage can also be shredded using the largest holes of a four-sided grater.

When slicing red cabbage, use a stainless steel knife because the pigment in the red cabbage can react with carbon steel and turn the leaves an unappetizing blue color.

The most common cooking methods are braising, steaming and sautéing. Cook cabbage only until it is crisp-tender as overcooking results in an unpleasant odor and strong flavor. When cooking red cabbage, add a little lemon juice or vinegar to the cooking liquid to maintain its bright color.