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.
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.
. 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.