Green Cabbage is the most common and best-known variety of cabbage. It is a tightly wrapped and ball-shaped cabbage, with thicker, almost rubbery leaves.
It has a slight pepper-like flavor but gets sweeter when cooked. (Cooking Pro Tip: The sulfurous odor often associated with cabbage only develops when the cabbage is overcooked.) Cabbage can be eaten raw, steamed, boiled, roasted, sautéed, or stuffed. Add shredded cabbage to a fresh green salad to pack a nutrient-dense, crunchy punch.