Cabbage Green

Description/Taste

Green cabbage has numerous pale green leaves that are thick and broad with prominent veins and a slightly waxy finish. They overlap to form a dense round to oblate ball and can measure 15 to 18 centimeters in diameter and may weigh up to 10 pounds or 3.6 kilograms each. The leaves are firm when raw and tender when cooked. Green cabbage offers a sweet, grassy flavor with a mustardy finish referred to as ‘cruciferous,’ a trademark characteristic of Brassicas.

Current Facts

Green cabbage is botanically classified as Brassica oleracea var. capitata and is a member of the mustard family. It is one of three distinct cabbage types within the Brassica family (sometimes called ‘white’ cabbage) in addition to red-leaf and savoy. The word ‘cabbage’ is an Anglicized form of the French caboche, meaning ‘head.’ Cabbage was one of the first plants to be cultivated and was one of the first European plants brought to the New World. The cruciferous vegetable is featured in various national dishes.

Nutritional Value

Green cabbage is a great source of dietary fiber, vitamins C, K, and B-complex vitamins. It is also a good source of potassium and folate, and the minerals calcium, iron, magnesium, and phosphorus. Cruciferous vegetables like Green cabbage are also a rich source of polyphenols and sulfur compounds, providing beneficial antioxidant and antibacterial properties.

Applications

Green cabbage can be eaten raw, cooked, and pickled. It is often showcased in coleslaws, braising greens, and salad mixes. Green cabbage can be juiced, wilted, braised, roasted, stir-fried, and grilled. It pairs well with rich ingredients such as pork, cream, aged and blue cheeses, butter, eggs, olive oil avocados, and nuts. Other companion ingredients include citrus, mango, chiles, garlic, shelling beans, faro, sausages, mushrooms, ginger, fennel, shallots, and light-bodied vinegar. Green cabbage is used to make sauerkraut and in Asia is often pickled. Large leaves are used as wrappers for cabbage rolls or as bread alternatives for sandwich wraps. The head can be cut into slices, coated with oil, salt, and pepper, and then grilled. Store heads of Green cabbage in the refrigerator for up to a month. Cut pieces can be refrigerated for up to 5 days.

Seasons/Availability

Green cabbage is available year-round.