I love cabbage: tasty, low-calorie, available year-round, inexpensive and (for the purpose of this blog) available without plastic. I can even get it grown locally.
I especially love cabbage finely shredded for slaw, a quick stir-fry or to enliven a thin soup. Of course, I avoid the bagged kind for the plastic; it is also too expensive. But I prefer to shred more than a single serving of cabbage to save time and effort.
Formerly, I would cover the bowl with plastic wrap, but I decided on an alternative: the outer leaves. Washed, layered and pressed against the shreds. Obvious really, and it works well.