(Weisskohl, Weisskraut, or Kappes)
Green cabbage is a cabbage with a firm, dense head. Its outer leaves are smooth and vary from light green to dark green in color. The inner leaves are white to yellow to pale green.
Green cabbage dates back to before 400BC and was used historically as both food and medicine. It is a vegetable high in vitamin C, potassium, calcium, and magnesium. It is also very low in calorie - 1 1/2 cups shredded raw cabbage has only about 45 calories.
Green Cabbage in German Cuisine
Green cabbage is by far Germany's most consumed cabbage variety. It is cooked and prepared in numerous ways: It is fermented for Sauerkraut (60% of Germany's green cabbage harvest is used for Sauerkraut); it is boiled; it is added raw to salads; it is cooked in casseroles, soups, cake (Krautkuchen); its leaves are filled for "stuffed cabbage leaves"; etc.
Selecting and Storing Green Cabbage
Select green cabbage heads that are firm and dense. Their outer leaves should be smooth and shiney with no brown marks or other discolorations. The stem should be trimmed and look fresh, not dry and cracked.
Store green cabbage in the refrigerator in a perforated plastic bag. It will remain fresh for up to 14 days. If the cabbage has been cut, wrap in plastic wrap or keep in plastic bags or containers with lids. Keep in mind, that once cabbage is cut, it begins to lose its vitamin C content, even if it is well wrapped. Use cut cabbage within a few days.
Photo: © Kryczka_p - Fotolia.com