Cabbage

Cabbage is a leafy, biennial vegetable from the Brassica family, related to broccoli and kale, known for its dense, round head of leaves that can be green, red, or white. 

• Flavor: Crisp, crunchy texture with a mild, slightly peppery, and earthy flavor when raw, often compared to radish or turnip. When cooked, it's taste transforms to be much sweeter and more tender.

• Uses:

  • Raw: Shredded for coleslaw, salads, or as a crunchy topping. 

  • Cooked: Sautéed with butter and garlic, roasted until caramelized, or added to soups and stews. 

  • Fermented: A key ingredient in sauerkraut and kimchi. 

• Nutrition: Excellent source of Vitamin C, Vitamin K, and fiber.