Cabbage (Brassica oleracea var. capitata) is a leafy green, red, or purple biennial vegetable that is widely cultivated for its dense-leaved heads. It belongs to the Brassicaceae family, which also includes broccoli, cauliflower, and kale. Cabbage is a cool-season crop, forming compact heads of overlapping leaves that are smooth or crinkled depending on the variety.

It is a rich source of vitamins (especially Vitamin C and K), dietary fiber, and antioxidants, making it a staple in both traditional and modern diets across the world. Cabbage is consumed raw in salads, fermented into sauerkraut or kimchi, or cooked in soups, curries, and stir-fries. Its mild flavor, versatility, and nutritional profile make it one of the most popular vegetables globally.