Green cabbage is a common variety with smooth green leaves that form a round, compact head. Raw, it tastes mild and slightly sweet; cooked, it becomes softer and more subtle. The leaves are crisp and firm when fresh, and tender when cooked. It is often used in salads, coleslaw, stir-fries, soups and stews. It is versatile and goes well with many seasonings, from tangy vinaigrettes to rich, savoury sauces. It is also rich in vitamin C, fibre and antioxidants.