Green Cabbage

Green cabbage is a leafy green belonging to the brassica genus. While often tied to Irish culture (corned beef and cabbage, anyone?) it has a prominent place throughout European history dating back to pre-1000 BC. Cabbage is a cruciferous vegetable in the same family as Brussels sprouts, cauliflower, broccoli and collard greens, and whether eaten raw, steamed, sautéed or pickled, there are so many ways to enjoy this hearty, versatile veggie year-round!

Josie's Organics Green Cabbage in the Field on a sunny day.
Close up of Josie's Organics Green Cabbage in the field


In the store, look for green cabbage with a heavy head and tight, crisp leaves with no wilting or bruising. The more compact the head, the more flavorful!

Store cabbage unwashed and uncut in the fridge. Storing it whole helps ensure nutrients are preserved.

Cabbage is one of the most versatile veggies! It can be eaten raw in salads and slaw, but can also be enjoyed boiled, steamed, grilled, braised, pickled or fermented. Aside from classics like corn beef and cabbage, tangy sauerkraut and creamy coleslaw, try roasted green cabbage wedges with lemon, savory stuffed cabbage rolls filled with meat or sweet, caramelized cabbage with onions.

When cabbage is cooked for a long time, it can release a distinct, pungent smell. If you find this unpleasant, try shortening the cooking time, adding an acidic ingredient like vinegar or wine to the cooking liquid, or steaming.


Green cabbage is an excellent source of vitamins C and K, providing 54 and 85 percent, respectively, of the daily recommended values in a single, one-cup serving. Green cabbage is also low in sodium and a good source of folate.