Green cabbage
Brassica oleracea · Brassica
Top 10 pairings
Green cabbage is the everyday cabbage — the plain, dense, round head of smooth, tightly packed pale-green leaves over thick white ribs that most people picture when they hear the word cabbage. It is the workhorse of the family: crisp and faintly peppery raw, where it shreds into the classic coleslaw, and mellow, soft and a touch sweet once cooked, whether boiled, braised, simmered in soups and stews, stir-fried, or salted and packed down to ferment into sauerkraut. Cheap, hardy, stored year-round and grown almost everywhere, it is the default cabbage against which the others are measured.
Picking a good onedrag
Field freshLong stored
SolidBuy itThe standard trimmed head: dense and heavy. Braise, roast, ferment or eat raw.
ColourEven pale green, tight and smooth
HeftFirm and dense, no give
StemCream, dry, clean-cut
SqueakSqueaks
SmellNothing at all
These cues are Cabbage's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
80%
Edible part
908 g · outer leaves, core out
1135 g
Weight each
each one
Keeping ittap a temperature
A domestic fridge holds it about 12× longer than the counter.
98–100%
Humidity
Ventilated
Airflow