Cabbage is a leafy, cruciferous vegetable with a mild, slightly peppery flavor. It is rich in vitamins C and K, as well as fiber, antioxidants, and various phytonutrients that offer health benefits such as supporting heart health and promoting digestive function. Cabbage can be enjoyed raw in salads, fermented as sauerkraut, or cooked in soups, stir-fries, and stews. Its versatility and ability to absorb flavors make it a popular ingredient in a wide variety of cuisines, from Eastern European to Asian and beyond.