Well I love cooked cabbage, but there are rules. Cabbage is very unforgiving if even slightly overcooked or over-salted. I think the best cabbage is home-grown and my favourite is called Minicole, which has tight, green heads which keep for weeks. Failing that, the pointy Sweetheart cabbages, if organic, are very nice. I'm not a big fan of steaming, but it's good for cabbage. Or stir-frying in thin strips with bacon. Yum. And Cavolo Nero, torn up into shreds and thrown into ribollita for the last ten minutes. Very healthy!