Description:
Cabbage, scientifically known as Brassica oleracea var. capitata, is a leafy green, red, or white biennial plant that is grown as an annual vegetable crop for its dense-leaved heads. It is believed to have originated in Europe before 1000 BC. Cabbage is part of the Brassica family, which includes broccoli, cauliflower, and kale. It has a crisp texture and a slightly peppery flavor that becomes sweeter when cooked. The leaves can be smooth or crinkled, depending on the variety, and it is commonly used in a variety of dishes worldwide, including salads, coleslaw, sauerkraut, and stir-fries. Cabbage is not only versatile in the kitchen but also packed with nutrients that offer numerous health benefits. It is rich in vitamins, minerals, and antioxidants, making it a valuable addition to a healthy diet.

Nutrients:
“Vitamin K”: “Essential for blood clotting and bone health, vitamin K plays a crucial role in maintaining cardiovascular health.”,

Health Benefits:
“Supports digestive health through its high fiber content.”,
“Boosts the immune system with its rich vitamin C content.”,
“Promotes heart health by reducing cholesterol levels.”,
“Helps in maintaining strong bones due to its vitamin K content.”,
“Aids in detoxification and reduces inflammation thanks to its antioxidant properties.”,
“Contributes to healthy skin and hair through its various vitamins and minerals.”,

Shelf Life:
Cabbage can be stored for up to 2 weeks in the refrigerator. It should be kept in a plastic bag to retain moisture and freshness. If storing for longer periods, it can be fermented into sauerkraut or pickled.