Cabbage, Green

Availability: June 1
Flavor: mildly sweet, slightly bitter taste
Flesh: smooth, waxy, pale green leaves
Storage: up to 2 weeks refrigerated and wrapped in plastic (to reduce exposure to air flow) but only a few days once cut
Misc: green cabbage tends to be a bit bigger than red cabbages
From Wikipedia, the free encyclopedia:
Cabbage (Brassica oleracea or variants) is a leafy green or purple biennial plant. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. It is a multi-layered vegetable. Cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Cabbages are mature when they are firm and solid to the touch.

Serving the Willamette Valley since 1934