Make your own sauerkraut. It's a great way to preserve and eat raw cabbage over a period of time, and because it ferments, it not only possesses all the wonderful nutrients already in the cabbage, but it also provides the body with good bacteria and further nutrients produced during the fermentation process.
Cabbage is good for the liver, detoxification, and helping in the prevention of cancer, so why not try making your own sauerkraut, it's so simple.
Just finely shred/chop cabbage, then place in a large bowl with 1 to 3 tbsp.'s of natural salt per cabbage. Wash hands, then simply squeeze and knead the cabbage and salt until it forms enough juice to cover the cabbage completely. Place in a jar and compress the cabbage to the bottom of the jar using the bottom of a glass or a potato masher, so that it is completely submerged under the cabbage juice. Sit it in the pantry to ferment for 1 to 6 weeks depending on desired taste... the longer you leave it the sourer it gets. Just continue to make sure the cabbage remains covered with its juice throughout the process. A glass coffee plunger could be ideal for making it in, for ease of keeping the cabbage submerged during fermentation. Once the fermentation process is complete, keep refrigerated in an air-tight jar.