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Green cabbage has numerous pale green leaves that are thick and broad with prominent veins and a slightly waxy finish. The leaves are firm when raw and tender when cooked. Green cabbage offers a sweet, grassy flavour with a mustardy finish referred to as 'cruciferous,' a trademark characteristic of Brassicas. Start seeds indoors 4 to 6 weeks before the last frost in spring. Sow seed outdoors when the soil can be worked in spring. Place transplants in the garden when they are 3 to 4 inches tall as early as 3 to 4 weeks before the last frost in spring. In cool-summer regions, plant cabbage in late spring for a fall harvest.