Cabbage

How to store:

Store cabbage in a cold, moist place–32°-40°F and 95 percent relative humidity. Cold and moist storage is a challenge to create. Refrigerators provide the cold, but they also dry the air. An alternative to refrigerator storage is a root cellar or garden storage mound or pit.
To store cabbage in the refrigerator, remove loose leaves and clip the cabbage so a short stem remains, then wrap the head in a damp paper towel, and place it in a perforated plastic bag in the vegetable crisper section of the refrigerator. You can purchase perforated plastic bags or make your own by punching 20 holes in a plastic bag; use a hole punch or sharp object.
Cabbage stored in the refrigerator will keep for three to four weeks. Cabbages release a pungent odor as they breathe, so it is not uncommon to notice a strong cabbage odor in the refrigerator over time.

Step 1 - Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Step 2 - Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
Step 3 - Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

Green/purple cabbage has a complex, peppery flavor and a crunchy texture