The most noticeable difference between green and red cabbage is the color of the leaves. Green cabbage leaves are broad and pale green in color, and red cabbage leaves are fan-like and deep reddish-purple in color.
Red cabbage has an earthier flavor than green cabbage. Green cabbage tends to turn sweeter when it cooks, while red cabbage does not.
Red cabbage can contain twice the amount of vitamin C found in green cabbage. However, the folate content is higher in green cabbage.
Red and green cabbage should be sliced thinly when cooked or used in various recipes. Whole leaves from both red and green cabbage can be used to make cabbage rolls.