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