https://www.tastingtable.com/1137830/tips-you-need-when-cooking-with-cabbage/
"When shopping for cabbage, take only the heads that are firm and well-compacted, with no browning or markings that could indicate worm damage. The leaves should be fresh and crisp, and the color of the leaves should match the variety you're buying. Typically, the darker green the leaves are, the more flavor they will have. The stem should be trimmed and look fresh, not dry and cracked. To ensure quality, red and green cabbage should have a solid, tight head and be weighty in comparison to their size..."
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"When shopping for cabbage, take only the heads that are firm and well-compacted, with no browning or markings that could indicate worm damage. The leaves should be fresh and crisp, and the color of the leaves should match the variety you're buying. Typically, the darker green the leaves are, the more flavor they will have. The stem should be trimmed and look fresh, not dry and cracked. To ensure quality, red and green cabbage should have a solid, tight head and be weighty in comparison to their size..."
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