The green cabbage has a light peppery flavour and satisfying crunch when raw, and turns slightly sweet when cooked. For thousands of years it has been used to make sauerkraut, a fermented food teeming with probiotics and bioavailable nutrients. Green cabbage is an essential ingredient in coleslaw, but can also be braised, baked, sauteed and added to soups.  For something different, slice it into thick wedges and roast or grill it until the edges are crispy brown. Not only is green cabbage delicious and good for you, it is a very cost effective way to make healthy meals for your family!