Green Cabbage
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Green Cabbage is available year round.


When shopping for Green Cabbage, look for individual cabbages that are compact and seem somewhat heavy for their size.  It’s all right if a few of the outer leaves are roughed up, they’re likely to be tossed anyway.  Avoid any heads that are speckled with brown or yellowish dots, which is a sign it may have bugs or be starting to mold.  Leaves that are browning or separating from the bottom stem means the plant is on the older side.


Store Green Cabbage in the refrigerator in a plastic bag or wrapped in plastic wrap. Green Cabbage should last two weeks.

Moisture is the big enemy when it comes to keeping Green Cabbage, so don’t rinse it before storing, and try to keep as much air out as possible if wrapping in plastic wrap.  Plastic bags with small holes can also help a cabbage last longer—the circulating air helps keep it dry.

Culinary Uses

A head of Green Cabbage has a stem and central core that are removed when cooking.  Both are tough, and the core has a higher concentration of glucosinolates than the rest of the plant, making it more bitter.  (This is also true for Brussels Sprouts, which are basically tiny cabbages, though they would be nigh on impossible to core.)  Discard any outer leaves that are wilted or discolored.  Trim the thicker parts of large leaves or chop them finer to ensure a more even cooking time or a more even texture if using the Green Cabbage raw.

Portion Size

Allow 3-4 oz of Green Cabbage per person.

Nutritional Value USDA
Amount Per 100g
Calories 25
%Daily Value*
Total Fat 0g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 18mg
Potassium 170mg
Total Carbohydrate 5g
Dietary Fiber 2g
Sugars 3g
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free


Low Fat


Low Calorie