Green cabbage

Green cabbage is a leafy vegetable belonging to the cabbage family, highly valued in cooking for its crunchy texture and slightly sweet, fresh flavor. It is characterized by its compact leaves, deep green color, and round shape. It is a versatile ingredient used in a wide variety of dishes, from salads and stews to fermented foods like sauerkraut or kimchi.

Its origin dates back to Europe and Western Asia, where it has been cultivated for thousands of years. Today, green cabbage is grown in different regions of the world, adapting well to temperate and cold climates.

Regarding its properties, green cabbage is low in calories and rich in dietary fiber, which aids digestion. It also provides vitamins such as C and K, minerals like potassium, and antioxidants that contribute to cardiovascular health and strengthening the immune system.

In different Spanish-speaking countries, it is known by various popular synonyms, including col, repollo, and in some regions simply col verde (green cabbage). However, the term "green cabbage" is widely understood and used in recipes and markets.

Its use in cooking is very broad, as it can be eaten raw, cooked, steamed, or fermented, adapting to multiple traditional and modern preparations.