You should look at salt pickling them. This produces lacto-fermentation. No sugar or vinegar needed, though the fermentation does produce a little vinegar. Will keep in the fridge for months once fermentation is complete. Plenty of resources on the web or check Katz' Wild Fermentation.
Also save the greens and stems. I throw them in with the cabbage when I make sauerkraut. Pretty pink kraut
Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine