Slicing the Cabbage

• A head of green or Savoy cabbage might look difficult to cut up. To get started, peel off the outer layers of leaves. Slice the head in half, and then into quarters. Cut out the core on the bottom of each cabbage quarter. Use a sharp chef's knife to slice the cabbage into 1/4-inch strips. If you have a mandoline, you can use it to slice the cabbage evenly. Remember to use the guard that came with the mandoline to protect your fingers. You can also use the slicing blade on a food processor to make quick work of the process.

Cooking the Cabbage

• If your memories of boiled cabbage feature an unpleasant odor, there is a good reason. When cabbage is boiled for a long period, it undergoes molecular changes, according to Harold McGee in "On Food and Cooking." The vegetable produces trisulfides, which give off a rotten, funky smell. To avoid both an unpleasant smell and an unpleasant, mushy texture, cook the cabbage for just a few minutes. The cabbage is ready when it is slightly tender and still has a bit of crunch.

Other Ways to Cook

• You aren't limited to boiling your cabbage to use it as pasta. Another option is to heat a skillet over medium heat and add a small amount of oil to the pan. Add thinly sliced cabbage and saute it for about two minutes. If the cabbage is cut into large pieces, such as chopped pieces, cook it longer, about 10 to 12 minutes. Another option is to steam the cabbage in a just a few tablespoons of water.

Cabbage as Pasta

• One way to enjoy cabbage pasta is to use the vegetable to make a version of lasagna. Use whole leaves of Napa or green cabbage and layer with a white sauce or a tomato sauce, plus your favorite cheese. You can add other vegetables to the dish as well, such as slice mushrooms or zucchini. A simpler way to eat cabbage noodles is to toss the cooked cabbage with heated tomato sauce or an Alfredo sauce.