Cabbage is a leafy green, red, or white vegetable from the Brassica family, known for its dense, layered head and versatility in cooking, eaten raw in salads (like coleslaw) or cooked in dishes, providing vitamins, fiber, antioxidants, and minerals.

Varieties include smooth-leaf green (Drumhead), crinkly-leaf Savoy, and firm red cabbage, all low in calories but rich in nutrients like Vitamin C and K.