We've been growing cabbages for longer than almost any other vegetable. They originated in Shaanxi Province, China, around 4,000 B.C. You can get red and white cabbages, found in coleslaw, Napa cabbage, usually found in Chinese cooking, pak choi, and savoy cabbages. Cabbage can be steamed, boiled, microwaved, stuffed, roasted, braised or stir-fried, and eaten pickled or fermented (sauerkraut) or raw in the form of salads or slaws (just mix with some mayonnaise or yogurt, lemon juice and grated carrots and/or apples). Cabbage keeps for a while - just store it dry in the fridge for 1-2 months. Once cut, it will still last a few days, just wrap tightly or store in an airtight container.