The king of cabbages and our old friend! The wide fan-like leaves are pale green in color and with a slightly rubbery texture when raw. Pick heads that are tight and feel heavy for their size. The outer few layers are usually wilted and should be discarded before preparing.
Sliced thinly, green cabbage can be eaten raw or it can go into stir-fries, soups, and braises. The whole leaves can also be used to make cabbage rolls. Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks.