Cabbage (Brassica oleracea var. capitata) is a cool-season leafy vegetable belonging to the Cruciferae family, widely cultivated for its dense, compact heads formed by layers of thick, overlapping leaves. Originating from wild cabbage native to coastal regions of Europe, this hardy biennial is now a staple crop grown across the world. The plant features a short stem with smooth or crinkled leaves that may vary in color from light green to deep purple, depending on the cultivar. Cabbage thrives in fertile, well-drained soils with consistent moisture and prefers full sunlight and cooler temperatures, making it ideal for spring and fall cultivation. It is highly valued for its versatility in culinary use—consumed raw in salads and slaws, fermented into sauerkraut and kimchi, or cooked in soups, stews, and stir-fries. Rich in vitamins C and K, dietary fiber, and antioxidants such as anthocyanins and glucosinolates, cabbage offers numerous health benefits, including supporting immune function and reducing inflammation.