Cabbage

Description

Cabbage is a vegetable with a compact, round shape and dense leaf structure, which can be light green, dark green, or purple. Its taste is delicate, slightly sweet with a subtle hint of aromatic spiciness when raw; after cooking, it becomes softer and milder. It is low in calories, rich in vitamins C, K, folic acid, fiber, as well as sulfur-containing compounds (glucosinolates) and antioxidants that support the immune system, digestion, bone health, and exhibit anti-inflammatory and potentially anti-cancer properties. In the kitchen, cabbage is versatile: it is suitable for salads and coleslaws, pickling, braising, baking, stuffing, and for soups or stir-fries. It pairs well with pork, apple, caraway, vinegar, and mustard. To maintain freshness, store unwashed heads in the refrigerator in a high-humidity drawer or in a perforated bag, at a temperature of about 0–4°C; after cutting, wrap tightly and use within a few days.