Brassica oleracea var. capitata | Patta Gobhi | Muttaikose | Kobi | Head Cabbage
Cabbage is a dense, leafy vegetable that grows in compact round or oval heads of tightly layered leaves. Available in green, white, and purple varieties, it has a mild, slightly peppery flavour when raw that becomes sweeter and more tender when cooked. One of the most widely cultivated vegetables in the world, it is a staple across South Asian, European, and East Asian cuisines.
Health Benefits
Nutrition: Calories: 25 kcal | Vitamin C: good | Vitamin K: high | Carbs: 5.8g | Fibre: 2.5g (per 100g)
Culinary Uses: Used raw in coleslaw and salads. Cooked in stir-fries, soups, stews, and curries. A key ingredient in South Indian poriyal and thoran. Used to make sauerkraut, kimchi, and pickled cabbage. Leaves can be stuffed and rolled.
Cabbage is a dense, leafy vegetable that grows in compact round or oval heads of tightly layered leaves. Available in green, white, and purple varieties, it has a mild, slightly peppery flavour when raw that becomes sweeter and more tender when cooked. One of the most widely cultivated vegetables in the world, it is a staple across South Asian, European, and East Asian cuisines.
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