Cabbage leaves

Cabbage leaves are broad, thick, and sturdy, forming a dense head characteristic of the cabbage plant. They range in color from pale green to deep purple, depending on the variety. The leaves have a slightly waxy texture and are often crinkled or smooth. They grow in overlapping layers, each leaf tightly wrapped around the next, creating a compact, spherical shape. Cabbage leaves are known for their mild, slightly peppery flavor when raw, which becomes sweeter and more mellow when cooked. They are rich in vitamins C and K, as well as dietary fiber, making them a nutritious addition to various dishes. Cabbage leaves are commonly used in salads, coleslaw, soups, and stews, and can also be fermented to make sauerkraut or kimchi.