Description

Green cabbage has light green leaves that are thick and broad with veins and a waxy finish. Green cabbage is a great source of dietary fiber, vitamins C, K and B-complex vitamins. Green cabbage can be eaten raw, cooked and pickled. While it is often seen used in slaws and salad mixes, Green cabbage can also be braised, juiced, roasted, and stir-fried. It pairs well with ingredients such as cream, aged and blue cheeses, and pork. Other ingredients that pair well include citrus, chiles, garlic, mushrooms, ginger, sausages and light-bodied vinegars. Green cabbage is commonly used to make sauerkraut and is often pickled in Asian cuisines. The large leaves can be used as wrappers for cabbage rolls or for sandwich wraps.When properly stored in the refrigerator heads of Green cabbage can last for up to a month. Once cut, pieces can be refrigerated for up to 5 days.