Green Cabbage

Green cabbage is a dense, round-headed brassica with smooth, pale to medium green leaves. Raw leaves are crisp and slightly peppery, turning sweet and tender when sauteed, braised, or roasted; commonly shredded for slaws, sliced for stir-fries, simmered in soups and stews, or fermented into sauerkraut; sold as whole heads or pre-shredded.\n\nDomesticated from wild Brassica oleracea in Europe, green cabbage spread across Northern and Eastern Europe and later worldwide. It features in German, Polish, Chinese, and American cooking, and thrives in cool climates as a hardy field crop.