Baby Green cabbages are small, compact heads, averaging ten centimeters in diameter, and have a round to ovate shape. The heads consist of many layers of tightly packed leaves, which are smooth, crisp, firm, and pale green. The leaves also have a slightly waxy consistency and prominent central midribs that expand into smaller veins across the surface. Baby Green cabbages, when raw, are crunchy, grassy, and sweet, and when heated, the leaves soften and develop an even milder taste.
Baby Green cabbages are best suited for both raw and cooked applications such as boiling, baking, braising, steaming, and grilling. The greens can be shredded and tossed fresh into salads, or they can be mixed into coleslaws for a crunchy addition. While the cabbages can be utilized fresh, they are more popularly cooked whole or sliced in half to showcase their unique, small size. Baby Green cabbages can be stuffed with cheeses, grains, and meats, sliced and layered into gratins, lightly stir-fried with other vegetables, or stirred into pasta. They can also be tossed into soups, stews, and curries or stirred into casseroles.?
The cabbages will keep 1-2 weeks when loosely wrapped in plastic and stored in the crisper drawer of the refrigerator.