Cabbage is used in broad range of ways, making it a very versatile vegetable. This subcategory of brassica comes in a variety of forms from green, red, white, savoyed leaf and the popular Chinese cabbage (also referred to as wombok). Cabbage is most often thought of as the major ingredient in coleslaw, as well as the fermented dish of sauerkraut. Cabbage can also be steamed, stewed, roasted, sauteed and also eaten raw. Cabbage is used across multiple cuisines from the traditional sauerkraut to dim sims and spring rolls. It is also common used in household kitchens, as well as commercial processing plants.

Cabbage is an excellent source of vitamin K, vitamin C, magnesium, folate and dietary fibre. The red version of the cabbage has higher levels of most of these nutritional components.