Green cabbage (Brassica oleracea var. capitata) is a crisp, tightly headed cruciferous vegetable with pale green leaves and a mildly sweet, peppery flavor. Like other cruciferous vegetables, it contains glucosinolates that can be converted into biologically active isothiocyanates when the leaves are chopped, shredded, or chewed. Green cabbage also provides fiber and other nutrients while being exceptionally versatile in the kitchen. Enjoy it raw in slaws and salads, ferment it into sauerkraut, lightly sauté or steam it, or add it to soups, stir-fries, curries, and other meals.