Common varieties include green cabbage, red cabbage, savoy cabbage (with crinkly leaves), and napa cabbage (an elongated, milder variety). Cabbage has a slightly peppery or earthy flavor when raw, which mellows and sweetens significantly when cooked.
It is a highly versatile vegetable, consumed globally and in various forms: raw in salads and coleslaws, fermented in dishes like sauerkraut and kimchi, steamed, boiled, stir-fried, or roasted. Cabbage is also valued for being nutrient-rich and low in calories.
