Cabbage (Brassica oleracea var. capitata) is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is a member of the "cole crops" or brassicas, meaning it is closely related to broccoli, cauliflower, and Brussels sprouts.
Cabbage heads generally range from 0.5 to 4 kg (1 to 9 lb), and can be green, purple or white. Smooth-leafed, firm-headed green cabbages are the most common, but savoy, red, and Napa varieties are also popular. Cabbage is a versatile vegetable that can be prepared in numerous ways, including raw in salads and slaws, fermented as sauerkraut or kimchi, or cooked in soups, stews, and stir-fries.
Cabbage is an excellent source of vitamin C and vitamin K. It also contains significant amounts of dietary fiber, folate, and manganese. Additionally, cabbage is rich in antioxidants, including polyphenols and sulfur compounds, which have been linked to reduced inflammation and a lower risk of certain diseases.
Cabbage offers numerous health benefits due to its rich nutrient profile and bioactive compounds:
Cabbage is incredibly versatile in the kitchen and can be prepared in numerous ways:
When selecting cabbage, look for heads that feel heavy for their size with crisp, colorful leaves. Avoid cabbages with discolored leaves, visible damage, or signs of decay. Store whole cabbage heads in the refrigerator, where they can last for several weeks. Once cut, wrap the remaining portion tightly in plastic wrap and refrigerate for up to a week.
Cabbage is available year-round, but it's at its peak during late fall and winter months. Different varieties may have different peak seasons.
