Cabbage

Cabbage is a leafy green vegetable belonging to the Brassica family, closely related to broccoli, cauliflower, and kale. It has a dense, round head composed of tightly packed leaves and is widely cultivated worldwide for its nutritional value and versatility in cooking. Cabbage is rich in vitamins C and K, dietary fiber, and antioxidants, promoting digestive health and boosting immunity. It can be eaten raw, cooked, fermented (as in sauerkraut or kimchi), or added to soups, salads, and stir-fries. Easy to grow in gardens or farms, cabbage thrives in cool climates and well-drained soil, making it a staple vegetable for many cuisines.