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Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop. It is rich in vitamins C and K, fiber, and antioxidants. Cabbage can be eaten raw in salads, fermented into sauerkraut, or cooked in dishes like soups, stews, and stir-fries. Regular consumption of cabbage is associated with improved digestion, reduced inflammation, and a lower risk of certain diseases.
