Basic. Solid. Compact. Long-lasting.
Green cabbage is the Toyota (or Honda!) of cabbages. Use it in salads and slaws, stir-fry it, or long-cook it to bring out its essential sweet nature. Look for heads that feel heavy for their size (which can range from softball to almost basketball size), with tightly packed, moist looking leaves.
The queen of slaw, green cabbage can stand up to even the heaviest, creamiest, or spiciest of dressings.