Green cabbage can be eaten raw, cooked and pickled. It is often showcased in coleslaws, braising greens and salad mixes. Green cabbage can be juiced, wilted, braised, roasted, stir-fried and grilled. It pairs well with rich ingredients such as pork, cream, aged and blue cheeses, butter, eggs, olive oil avocados and nuts. Other companion ingredients include citrus, mango, chillies, garlic, shelling beans, faro, sausages, mushrooms, ginger, fennel, shallots and light-bodied vinegars. 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.
To store, keep cabbage refrigerated.
