Both regular green (drumhead) and red cabbage are great vegetables to keep on hand as they last for weeks, if not months, when stored in the vegetable crisper. Savoy (crinkly-leaved green cabbage) is best used within a week of purchasing.
Cabbage can be eaten raw, quickly cooked in a pan or wok, or slow-cooked to melting tenderness. I’ve covered ideas for slaw and quick cooking options here.