Green Cabbage

The green cabbage leaves are firm when raw and tender when cooked. Green cabbage offers a sweet, grassy flavor with a mustardy finish.

Cook It 

Green cabbage can be eaten raw, cooked and pickled. It is often showcased in coleslaws, braising greens and salad mixes. 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.

Country of import: China
Selling unit: Price per piece.