How to Select Green Cabbage
- Select green cabbage that is heavy for its size with shiny, bright green leaves.
- The leaves should be crisp with only a few loosely wrapped around the head. Most of the leaves should be tightly wrapped around the stem.
- Avoid cabbage heads that are rotten inside by checking to see that they are firm to the touch and not spongy.
- Avoid cabbage that has leaves that are wilted or with holes in them.
When is Green Cabbage in Season?
Green cabbage is in season during the cooler months of fall and winter, typically from September through February in North America. It can be found at most grocery stores, farmers’ markets, and vegetable stands. Look for firm, heavy heads with bright green leaves and no signs of wilting or damage.
Varieties of Green Cabbage
There are several varieties of green cabbage that are commonly grown and consumed in the United States. Here are five popular varieties of green cabbage:
- Round Green Cabbage: This is the most common variety of green cabbage, with a round shape and tightly packed leaves. It has a mild, sweet flavor and is used in coleslaw, salads, and soups.
- Savoy Cabbage: This cabbage has crinkled, curly leaves and a slightly milder flavor than round green cabbage. It’s great for stir-fries, braising, and making stuffed cabbage rolls.
- Napa Cabbage: Also known as Chinese cabbage, Napa cabbage has an oblong shape and a sweeter, milder flavor than other types of cabbage. It’s often found in Asian dishes like kimchi, stir-fries, and soups.
- Conehead Cabbage: This variety has a pointed head and is sweeter than round green cabbage. It’s great for roasting or grilling and substitute for lettuce in wraps or sandwiches.
- January King Cabbage: This variety has a unique appearance, with purple and green leaves that are tightly packed around a round head. January King cabbage has a slightly nutty flavor and is great for roasting, grilling, or sauteing.
Green Cabbage Nutrition Facts & Benefits
Green cabbage is a low-calorie, nutrient-dense vegetable that is particularly high in vitamin C and vitamin K. Here are the nutritional facts for a one-cup serving of green cabbage:
- Approx 22 calories
- 0 grams of fat
- 1 gram of protein
- 5 grams of carbohydrates
- 0 grams of natural sugar
- 2 grams of fiber
Green cabbage is a good source of fiber and other essential vitamins and minerals. Here are proven ways that green cabbage can benefit your health:
- Green cabbage contains essential nutrients that can reduce chronic inflammation.
- Green cabbage is an excellent source of vitamin C which can lower your risk for cancer.
- Eating green cabbage can help balance your gut biome and regulate digestion.
How to Store Green Cabbage
How To Store A Head of Green Cabbage: Place your cabbage head inside of a plastic bag and store in the crisper drawer in the refrigerator for up to two weeks. Do not remove the outer leaves or cut the cabbage until you are ready to use it.
How To Store Cut Green Cabbage: If you have already cut into the cabbage head, wrap the exposed side in plastic wrap to prevent moisture loss. When you are ready to use the cabbage again, cut off a thin slice of the exposed area and discard.
How To Freeze Green Cabbage: Wash and cut the cabbage (wedges, quarters, or strips all freeze well). Blanch the cabbage in boiling water – 90 seconds for strips, 2 minutes for quarters, and 3 minutes for wedges). Immediately transfer the cabbage to an ice bath. Drain well and pat dry. Flash freeze on a baking sheet and then transfer to an airtight container or freezer bag and freeze for up to nine months.
How to Prepare Green Cabbage
Here are our favorite ways to prepare green cabbage:
- Coleslaw: Finely shred green cabbage and mix it with other ingredients like carrots, mayonnaise, and vinegar to make a classic coleslaw. This side dish is perfect for summer barbecues.
- Stir-Fry: Thinly slice green cabbage and stir-fry it with other vegetables, protein, and flavorful sauces. Stir-frying is a quick and easy way to enjoy cabbage as a main course or side dish.
- Roasted: Cut green cabbage into wedges or chunks and roast it with olive oil, salt, and pepper until tender and slightly caramelized. Roasted cabbage makes a great side dish.
- Stuffed: Blanch large green cabbage leaves and use them to wrap a savory filling made with ground meat, rice, or vegetables. Stuffed cabbage rolls are a classic comfort food that can be baked or simmered in a flavorful sauce.