Green cabbage belongs to the species Brassica oleracea L. var. capitata. We are all aware that fruits and vegetables are healthful, but certain Cruciferous fresh vegetables, also known as members of the Brassica family, have particular health benefits. Green (white) or red cabbage, as well as Asian varieties including Napa, Bok choy, and Savoy cabbage, are the most common types of cabbage grown.
Similar to other Cruciferous family members, cabbage is experiencing a renaissance. It is well-liked due to its mild flavour and ability to retain a certain degree of texture even after lengthy heating. Raw cabbage can also be prepared. They can be coarsely shredded and marinated, pickled, fermented, roasted, or cooked.
Notably, although Brussels sprouts resemble miniature green cabbage, they are not. Brussels sprouts develop on a stalk, whereas green cabbage develops a solitary head.