Cruciferous vegetables are part of the Brassicaceae family. They have many varieties and cabbage belongs to it.

More than 90% of cabbages is water and they are also high in fibre and low in calories and carbs. Moreover, it is a good source of vitamins A, C, E and B and of minerals such as potassium and calcium, among others.

AVAILABILITY
The cabbage harvesting season is mainly between the months of December and May.

FLAVOUR AND TEXTURE
When raw, the texture of cabbage is slightly rubbery and its flavour a bit spicy. However, once it is cooked, the green cabbage softens and takes on a sweeter flavour.

SIZE AND COLOUR
The outer leaves vary from dark to pale green, while the inner ones are pale green or white. In terms of size, the cabbage is generally about 20-25 cm diameter.