Green cabbage head

Green cabbage head is a very common vegetable ingredient in cooking, consisting of the compact, round part of the cabbage leaves, ranging from light to dark green in color. This food belongs to the cruciferous family and is valued for its crunchy texture and mild, slightly sweet flavor, which intensifies when cooked.

Cabbage originated in Europe and Asia, although today it is cultivated worldwide thanks to its adaptability to different climates. In gastronomy, it is used in a wide variety of recipes, from salads and stews to fermented foods like sauerkraut or fermented cabbage.

Regarding its properties, the green cabbage head is an excellent source of dietary fiber, vitamins C and K, and antioxidants. Furthermore, it is low in calories and contains compounds that may aid digestion and reduce inflammation.

In Hispanic America, this ingredient may have various names depending on the region, the most common being "repollo", "col", and "repollo verde". In some countries, it is also known as "berza", although this term can refer to slightly different varieties within the same genus.