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?
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I prefer a more green and juicy one for cole slaw and other raw preps as well. My experience has been that the greener looking ones that are not as tight (you can give it a squeeze and not feel like you are squeezing a rock), yet look vibrant, tend to be juicier. Good luck. Cabbage is a great economical, healthy addition to any meal.

Thank you ... I'll give it a try ...