Cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
They're affordable, versatile and make an appearance in cuisines from all around the world. They can be braised, grilled, sautéed or even pickled and yet we often take them for granted, favouring their crunchier cousin over them.
But this humble vegetable can do way more in a dish than simply be tossed in a salad with some dressing. Here's a list that celebrates the down-to-earth cabbage, listing the varieties beyond with the usual green and red, as well as how to prepare them.