Green cabbage has numerous pale green leaves that are thick and broad with prominent veins and a slightly waxy finish. They overlap to form a dense round to oblate ball. The leaves are firm when raw and tender when cooked. Green cabbage offers a sweet, grassy flavor with a mustardy finish referred to as ‘cruciferous,’ a trademark characteristic of Brassicas. Green cabbage is a great source of dietary fiber, vitamins C, K and B-complex vitamins. It is also a good source of potassium and folate, and the minerals calcium, iron, magnesium and phosphorus. Cruciferous vegetables like Green cabbage are also a rich source of polyphenols and sulfur compounds, providing beneficial antioxidant and antibacterial properties.