Fresh green cabbage is one of those vegetables that works across every cuisine — patta gobi ki sabzi in Indian cooking, coleslaw for your BBQ, stir-fry for weeknight dinners, and stuffed rolls for something more ambitious. Affordable, versatile, and always available.

Works in Every Kitchen

• Fresh green cabbage
• For patta gobi sabzi, coleslaw, stir-fry
• Works across Indian, Asian, and Western recipes
• Affordable and versatile

How to Use

Shred for sabzi or coleslaw, quarter for roasting, chop for stir-fry, or use whole leaves for stuffed cabbage rolls. For Indian patta gobi, stir-fry shredded cabbage with turmeric, cumin, and green chili.

Frequently Asked Questions

How do I make patta gobi sabzi?
Shred cabbage, temper cumin in oil, add turmeric and chili, stir-fry until tender-crisp. Finish with lemon juice.

How long does it last?
Whole head keeps 1-2 weeks in the refrigerator. Once cut, use within a few days.

Can I eat it raw?
Absolutely — shredded raw cabbage is the base of coleslaw and many salads.

Fresh produce.