White cabbage

White cabbage is a variety of cabbage characterized by its compact, pale green to whitish leaves. This cruciferous vegetable, belonging to the Brassicaceae family, is widely used in cooking for its crunchy texture and mild flavor, making it a versatile ingredient for salads, stews, soups, and fermented foods like sauerkraut.

Origin: White cabbage has its roots in Europe and Western Asia, where it has been cultivated since ancient times. Today, it is a staple food in many cuisines around the world, especially in Latin America, Europe, and Asia.

Properties: White cabbage is low in calories and rich in dietary fiber, which helps improve digestion. It also contains vitamins such as C and K, minerals like calcium and potassium, and antioxidants that contribute to cardiovascular health and the immune system.

Synonyms in Spanish (Latin America): col blanca, col de cabeza, repollo verde claro, col repollo. Depending on the country, it may also simply be found under the term repollo.