Cabbage heads

Cabbage heads refer to the whole, compact part of the cabbage plant, formed by its thick and crunchy leaves grouped into a ball shape. This ingredient is fundamental in many recipes, especially in dishes like salads, stews, stir-fries, and fermented foods like sauerkraut.

Origin: Cabbage is a vegetable from the Brassicaceae family, native to Europe and Western Asia. It has been cultivated for thousands of years due to its hardiness in temperate climates and ease of storage, making it a staple food in many cultures.

Properties: Cabbage heads are rich in fiber, vitamins C and K, and contain antioxidants and compounds that aid digestion and have anti-inflammatory properties. Furthermore, they are low in calories and contain important minerals like calcium and potassium, making them a healthy and versatile ingredient.

Synonyms in Latin American Spanish: In different regions, cabbage heads are also known simply as repollo, col, or, less frequently, berza (especially in the Caribbean and parts of Colombia). These terms may vary, but they generally refer to the same vegetable used in cooking to prepare a wide variety of dishes.