(A) If you like cabbage crispy and crunchy, then don't pre-cook the cabbage. If you like it soft and tender, then pre-cook it before putting the casserole together. You can boil the chopped cabbage or pan fry for about 5-8 minutes. Thoroughly drain. Then, proceed with the recipe directions. (B) If you finely chop the onion (i.e., mince it), you don't need to saute it first. I like to mince the onion, but some people prefer larger pieces of onion, in that case, consider cooking the onion in a skillet or microwave to soften it up. (C) Store cooked cabbage casserole in the refrigerator in an airtight container for up to 3 days.