Is there a way to tell whether the cabbage I take home is going to be juicy or "dry"? I can't tell by the weight, or the outer layer.
I eat raw cabbage regularly - mostly because of the quite juicy flavor that comes from munching on this great veg.
But it is quite a waste for me when the cabbage I take home ends up being quite dry ... its like eating cardboard (not one of my favorite veggies).
Any ideas on choosing a juiced-up one?