Green raw cabbage

Raw green cabbage is a leafy vegetable belonging to the cabbage family, characterized by its firm, light green to dark green leaves, with a crunchy texture and a slightly sweet and fresh flavor. Green cabbage is one of the most versatile ingredients in the kitchen, used in salads, stews, soups, stir-fries, and fermented foods, such as sauerkraut.

Its origin dates back to Europe and Asia, where it has been cultivated since ancient times. Currently, it is a common food in many cuisines around the world, especially in Latin America, Europe, and Asia.

From a nutritional point of view, raw green cabbage is an excellent source of dietary fiber, vitamin C, vitamin K, and antioxidants. It also provides essential minerals such as calcium, potassium, and magnesium, helping to improve digestion, strengthen the immune system, and reduce inflammation.

In different Spanish-speaking countries, raw green cabbage is also known as col, repollo, or simply green cabbage. In some places, especially in Mexico and Central America, it may be called fresh cabbage to distinguish it from other varieties such as red cabbage.