Storing cabbage. Do not wash cabbage before storing, and leave on all the outer leaves, which will protect the inner ones. Shared harvest CSA recommends storing in the refrigerator or a cool cellar, in a plastic bag, and that it can keep this way in the back of the fridge often for three months. When you take it out, some of the outside leaves may look mildewed, but these may be stripped off to reveal the remainder as good as new. Savoy cabbage can mostly be treated similarly to green cabbage but is tenderer. Savoy cabbage keeps in the fridge for two weeks or so and is generally chosen for flavor and not for storage.
 
Once cut, the cabbage's quality will decline more quickly. Wrap tightly in plastic and try to use up an already cut head within a couple weeks.
 
How to use
Cabbage can be eaten raw or sauteed, roasted, stewed, grilled, steamed, boiled, stir-fried, pickled, or fermented. Here are a variety of simple ideas for using cabbage.
 
Because of its ability to store for several months and its relatively mild taste, green cabbage is a versatile standby for the winter months. Its use around the world inspires a wide variety of recipes and flavors. Some people are more sensitive to bitter flavors in cabbage, and use of salt and shorter cooking can reduce the bitterness.
 
Cabbage can also add crunch and freshness to other dishes. Especially in the winter, when other fresh vegetables are more scarce, I often top stews, beans, grain salads, or soft tacos with a handful of chopped cabbage, dressed or not.
 
Sauteeing cabbage
Sauteeing cabbage requires only some butter, salt, and black pepper, but this template can be adapted with other types of fat, spices, or additional vegetables. See the cabbage links for other ideas.
 
Soups
I add cabbage to soups or stews. Like other cruciferous vegetables, it doesn't favor long cooking, which brings out unpleasant tastes, so for the minestrones I make all winter long I add chopped cabbage for the last 15 minutes of cooking or so.
 
Cabbage can also be fermented, as in kimchi or sauerkraut.
 
Freezing
Apparently cabbage can also be frozen, though freezing affects the texture such that the thawed cabbage would then be used only in cooked foods, not salads or slaws. Trim the coarse outer leaves, core, and cut the head into medium to coarse shreds or thin wedges or separate the head into leaves. Blanch in boiling, salted water for a minute and a half. Immediately dunk in ice water to arrest cooking, then drain and package for freezing.