There are a few great ways of preserving cabbage- choosing the one that suits you depends on how you plan on using it. One year, we tried making sauerkraut, but Loren and I were the only ones to eat it, so now I freeze it and use it in stir fry meals, casseroles, and soups.
I prefer a white cabbage for freezing, but I also grow red cabbages to use fresh during the summer for coleslaw and other summer salads. The red cabbage tends to "color" dishes with it's red color when it's cooked, so I stick to the white cabbage.
|Grated or Wedges|
Bring on the coleslaw!