Description
Cabbage (Brassica oleracea var. capitata) is a leafy green, purple, or white vegetable that belongs to the cruciferous family, along with cauliflower, broccoli, and Brussels sprouts. It has a dense head of tightly packed leaves and a mild, slightly peppery flavor. Cabbage is low in calories but rich in vitamin C, vitamin K, fiber, and antioxidants, making it excellent for digestion, immunity, and overall health. It can be eaten raw in salads or coleslaw, fermented into dishes like sauerkraut or kimchi, or cooked in soups, stir-fries, and stews. Its versatility and nutritional value make cabbage a staple in cuisines worldwide.
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