Cabbage is a leafy vegetable that belongs to the Cruciferae family, which also includes broccoli, cauliflower, and kale.
Cabbage is a cool-season crop that can be grown in a variety of climates.
There are several types of cabbage, including green, red, savoy, and Napa.
Cabbage is a rich source of vitamins and minerals, particularly vitamin C and vitamin K.
Cabbage can be eaten raw or cooked, and is often used in salads, sandwiches, and soups.
Cabbage is a popular ingredient in many traditional dishes around the world, such as coleslaw, sauerkraut, and kimchi.
Cabbage can be stored in a cool, dry place for several weeks, and can also be frozen for later use.
Cabbage is low in calories and high in fiber.
It is a good choice for weight loss and digestion.
Cabbage is also known to have anti-inflammatory properties and may help to reduce the risk of certain types of cancer.