White cabbage

Whole white cabbage is a variety of this popular cruciferous vegetable, recognized for its compact head and firm, thick, greenish-white leaves. It is a staple ingredient in many cuisines around the world thanks to its versatility and mildly sweet, subtle flavor.

Native to Europe, white cabbage has been cultivated for centuries and has spread to various countries, especially in Latin America, where it is widely used in traditional recipes such as salads, stews, soups, ferments (like sauerkraut and curtido), and stir-fries.

Properties: White cabbage is a low-calorie vegetable rich in dietary fiber, vitamin C, vitamin K, and natural antioxidants that help strengthen the immune system and improve digestion. Furthermore, it contains sulfur compounds with potential anti-inflammatory and detoxifying benefits.

In different regions of Latin America, white cabbage may also be known as white repollo, common repollo, or simply repollo. In some countries, it is referred to only as col, although it is important to note that "whole white cabbage" refers to the entire head, ideal for preparations that require this presentation.