Cabbage leaves

Cabbage leaves are the outer leaves of the cabbage, a cruciferous vegetable very common in global cuisine. They are characterized by their firm and crunchy texture, and their slightly sweet and refreshing flavor, making them ideal for a wide variety of culinary preparations, from salads to stews and fermented foods like sauerkraut or kimchi.

Origin: Cabbage is native to Europe and Western Asia, and its cultivation has spread worldwide due to its adaptability and nutritional value.

Properties: Cabbage leaves are low in calories and rich in fiber, vitamins C and K, as well as antioxidants and minerals like calcium and potassium. Furthermore, they aid digestion and have anti-inflammatory properties, making them a healthy and versatile ingredient in the kitchen.

Synonyms in Latin American Spanish: In various Latin American countries, cabbage leaves are also known as hojas de col or simply col, a term widely used in regions like Mexico, Colombia, and Venezuela. In some places, especially in Central America, they may be called hojas de berza.