How to store fresh cabbage: in the fridge in a plastic bag: it should keep for a week or even several weeks. If you find a cabbage and the outer leaves look 'icky', just remove them and the inner cabbage should be fine to use.

Cabbage and Potato Pancakes (from Simplicty - from a Monastery Kitchen)

1/2 head small green cabbage
4 large potatoes, peeled and grated
1 medium sized onion, finely chopped
2 eggs
3/4 c milk
salt and freshly ground pepper to taste
a small bunch of parsley, chopped
8 TBS vegetable or olive oil

1. Quarter the cabbage and steam it for about 6-7 minutes. Drain and chop the cabbage finely.
2. Place chopped cabbage, grated potatoes, and chopped onion in a big bowl. Mash them thoroughly with a masher and mix them well with a spatula.
3. In a separate deep bowl beat the eggs. Add the milk and beat some more. Add the cabbage-potato-onion mixture. Add some salt and pepper and the chopped parsley. Mix all the ingredients together until thoroughly blended. Refrigerate 1 hour.
4. Preheat oven to 250. To make the pancakes use a crepe pan or nonstick skillet. In the pan heat about 1 tablespoon of oil (each time) to low-med and pour in about one eighth of the potato mixture. Flatten the mixture evenly with a spatula and cook over medium heat until the pancake turns brown at the bottom. Turn the pancake over carefully and continue cooking the other side. When the pancake is done, slide it carefully onto an ovenproof platter. Repeat the process until all the pancakes are done. Keep the pancakes in the warm oven until ready to serve.

ANDY'S FAVORITE CABBAGE

sliced green cabbage
sliced onion (red, green or white)
olive oil
salt
pepper
white wine

Sauté the onion and cabbage in oil, then add wine, salt and pepper.  This is a magnificent dish.

CABBAGE AND CARROT SLAW

4 cups finely shredded carrot
4 cups finely shredded red cabbage
1/2 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon sugar, or to taste
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

In a large bowl toss together the carrot and the cabbage. In a small
bowl whisk together the vinegar,
the sugar, the oil, and the salt. Just before serving add the dressing
to the vegetables and toss the slaw
well.

Serves 6. Gourmet Aug. 1993

CABBAGE, CARROTS, AND ONIONS WITH SESAME

Combine the sesame seeds and salt in a blender. Grind until they achieve the consistency of coarse meal. This is called gomasio or sesame salt. Set aside. Heat a medium-sized wok or large deep skillet. Add the sesame oil and the onions. Stir-fry over med-high heat for a couple of  minutes. Add about a tablespoon of the gomasio. Keep stir-frying until the onions are soft and translucent (5-8 minutes). Add carrots and the cabbage, and sprinkle in about half the remaining gomasio. Keep stir- frying until everything is tender (another 10-15 minutes). Sprinkle in the remaining gomasio, and serve. Serves 4

Still Life with Menu Mollie Katzen

CABBAGE SESAME SALAD

Marinate the cabbage with the onions and parsley in the oil-honey-vinegar mixture for at least 10 minutes in the refrigerator. Serve it up with a slotted spoon, placing individual portions on a nice bed of green lettuce leaves. Sprinkle with sesame seeds.  Serves 3

Joy with Honey, Doris Mech

Creamy Cole Slaw adapted from "The Best Recipe" by Cook's Illustrated

1/2 head cabbage, shredded
2-3 carrots, grated
2 teaspoons kosher or sea salt
1 walla walla onion, chopped, or more to taste
1/2 cup mayo or sourcream, or a mixture
2 tablespoons rice vinegar
Black Pepper

Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

Rinse the cabbage/carrots. Drain and dry with towels. Add other ingredients.
If you try this salting method, you won't get runny coleslaw! They took 8 paragraphs explaining why, I'll spare you the science behind it all.

Possible additions to the above coleslaw:

celery, basil, apples (oops! Not seasonally correct, but there you have it.), caraway seeds, radishes, or nuts.