Green cabbage
Brassica oleracea var. capitata
Sweet-savory cruciferous; mild raw; develops sulfur compounds and umami with long cooking or fermentation.
About Green
Green cabbage is the round, tightly-packed head of pale-green leaves that anchors traditional cuisines globally — German sauerkraut, Korean kimchi (different cultivar but related), Eastern European cabbage rolls, Irish corned beef and cabbage, Mexican slaw for tacos. Storage was the historical driver: cabbage stores for months in cool dark conditions without refrigeration, making it foundational to pre-industrial European winter cuisine. The Northern European tradition of fermenting cabbage into sauerkraut, krautrouladen, and surkål is one of food preservation's oldest documented practices. Modern American supermarket cabbage is mostly fresh-eaten or used for coleslaw; fermented cabbage products are growing in popularity.
Variety profile
Common uses
- Coleslaw
- Sauerkraut (fermented)
- Stuffed cabbage rolls
- Corned beef and cabbage
- Cabbage soup
Editorial notes
Outer leaves of supermarket cabbage are often removed by the grocer — ask for them. They're tougher but perfect for cabbage rolls and stuffed cabbage applications.