Hi Myra, Well, Mom always used a fresh head of cabbage. She then shaved the head so that we had shredded cabbage that wasn't to thick. She aways used Olive oil in a cast iron skillet, she added a chopped spanish onion and stalk of celery as the cabbage got "limp", then some kind of seed, that was bitter to me, and finished cooking the cabbage. When cook this I also top off with shredded swiss cheese and green and red peppers for color mostly. S&P to taste. enjoy. ~Linda~ Happy Holidays, to you and yours~