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Ingredient

Green Cabbage

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A.K.A

white cabbage

What is it?

Green cabbage is one of three basic types of European (as opposed to Chinese) cabbages; the other two are red and Savoy cabbage.  Its color can range from green to almost white and has a tight, compact head. Shredded or chopped, it adds crunch and subtle flavor to slaws, sautés, braises and soups.

How to choose:

Choose heads that are heavy and firm. Avoid any with a dried or cracked stem, which indicates an old cabbage that’s liable to be bitter.

How to prep:

Remove any wilted outer leaves before slicing or shredding. Remove the tough inner core as well.

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