white Cabbage

White cabbage, also known as green cabbage despite its pale color, is a dense, round-headed leafy vegetable with tightly packed, crisp leaves. Its outer leaves are light green to pale white, while the inner layers are even lighter, almost creamy in color.

It has a mild, slightly peppery flavor when raw and becomes sweeter and softer when cooked. White cabbage is highly versatile—commonly shredded for coleslaw, fermented into sauerkraut, or cooked in soups, stir-fries, and braised dishes. Its firm texture holds up well to slicing, cooking, and fermenting.

Nutritionally, white cabbage is rich in vitamin C, vitamin K, fiber, and beneficial plant compounds, making it a hearty and healthful staple in many global cuisines.