The last time cabbage was in a share, it was savoy cabbage (the really frilly type). This is your standard green cabbage. Before I recommended just cutting a portion off the head to use, and put the rest back in the refrigerator for later (in a unsealed plastic bag), and you can still do that here. I used to do a Cabbage sautéed with Bagna Cauda, and then reduced in cream at restaurant that I worked at. I think about that dish a lot.