Green cabbage has tightly enveloped superimposed pale green leaves, with variations of pea green colorings. Their thick, broad, deeply veined and waxy in their finish. The flavor of Green cabbage is grassy, sweet and cruciferous, a trademark characteristic of cabbage. Green cabbage can reach six to seven inches in diameter and weigh up to 10 pounds.
Green cabbage is available year-round.
Green cabbage, botanical name Brassica oleracea or B. oleracea var. capitata, is a hard-heading cabbage and one of three distinct cabbage types within the Brassica family. The word "cabbage" is an Anglicized form of the French caboche, meaning "head." It has been used to refer to loose-heading and nonheading forms of Brassica oleracea.
Green cabbage can be utilized both raw and cooked. It is often found in salad mixes and braising green mixes. Salad mixes are the perfect opportunity to showcase Green cabbage's texture and flavor alongside other varying flavors and textures. Green cabbage can be wilted, braised, roasted, fried, dehydrated, grilled and juiced. It pairs well with rich ingredients such as pork, cream, melting, aged and blue cheeses, butter, eggs, olive oil avocados and nuts. Other companion ingredients include citrus, mango, chiles, garlic, shelling beans, farro, sausages, mushrooms, ginger, fennel, shallots and light-bodied vinegars.