Cabbage Fresh

Cabbage is one of the most nutritionally impressive and economically accessible vegetables in the Indian market, belonging to the Brassica family alongside broccoli, cauliflower, and Brussels sprouts. The fresh, tightly packed leaves are crisp with a mild, slightly peppery flavour that becomes sweeter and nuttier when cooked. Cabbage is available year-round and is used across the Indian culinary spectrum — in Goan pork vindaloo, Punjabi sabzis, Tamil Nadu poriyal, and as the base for coleslaw and pickled kimchi-inspired preparations. The Brassica vegetables, including cabbage, are recognised by cancer researchers for their high glucosinolate content, which converts to sulforaphane and indole-3-carbinol — compounds that actively support the body's detoxification pathways and have demonstrated tumour-preventive properties in numerous studies. Cabbage is also a good source of Vitamin C and Vitamin K. Raw cabbage retains all its nutrients and enzymes and is best sliced thin for salads and coleslaws. Cooking softens the texture and sweetens the flavour. Half a cabbage can be wrapped tightly in cling film and refrigerated for up to 5 days. Whole cabbage can be stored in a cool place for up to 2 weeks. Origin: Maharashtra and Karnataka, India.