Cabbage, also known as savoy cabbage or simply cabbage, is a type of cabbage with a dense, round head composed of overlapping leaves. These leaves can vary in color from pale green to purple, depending on the variety.

The cabbage has a sweet and slightly peppery taste that is sweetened further with cooking. It is extremely versatile in cooking and can be used in a variety of ways: raw in salads and coleslaw, cooked in soups and stews, fermented to make sauerkraut, or even roasted as a side dish.

Nutritionally, cabbage is very healthy. It is rich in vitamins (especially vitamin K and C), fiber, and contains several antioxidants and phytochemicals that have been associated with health benefits, such as reducing the risk of chronic diseases and increasing the health of the digestive system.

Easy to grow and cold-resistant, cabbage is available for much of the year, making it a popular vegetable in many countries and cultures. It is also a common ingredient in many traditional cuisines around the world.