Cabbage 1 article

Cabbage forms a dense head of overlapping leaves and appears in green, red, and crinkled Savoy varieties. Crisp raw leaves are shredded for slaw, while cooked cabbage is stir-fried, braised, rolled around fillings, or fermented into preparations such as sauerkraut. Head structure, leaf thickness, and color vary by type, but all differ from loose leafy greens in their compact growth habit. Fermented, raw, and cooked forms also create distinct texture and sodium or ingredient contexts.