Weight: 500
Cabbage was most likely domesticated somewhere in Europe before 1000 BC and soon became a prominent part of European cuisine. Round in shape, with tightly packed layers of leaves, white cabbage is the most common of the cabbages. They can vary in colour from very white to mid green, although the inner leaves are usually pale. This vegetable is a member of the brassica family, also known as a cruciferous vegetable.
Sweet, mild and earthy with a light crunch, green cabbage is incredibly versatile: it can be shredded and eaten raw in salads or coleslaw, and you can pickle or ferment it too.
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