Cabbage is an edible annual plant formed by smooth leaves forming a head. It is also known as white cabbage. Its color is pale green. It has a strong taste and sometimes a touch of sweetness. Nutritional value per 100g: Energy 26 kcal Water 89.3ml Proteins 1.8g Carbohydrates 3.7g Fiber 3.1g Potassium 270mg Magnesium 6 Calcium 57mg Vitamin A 4mcg Folate 78mcg Vitamin C 49mg Storage and tips: To store cabbage better, you should put it in a bag with holes in the refrigerator, in one of the drawers, to avoid spreading its smell to the rest of the products. Recipe and uses in the kitchen: You can eat cabbage raw, in salads, finely chopped into strips, blanched. You can use it in your broths, boiled or sautéed with paprika, as an ideal side dish to accompany all kinds of meats, especially knuckle, or in soups and creams. But you can also use the leaves to make rolls, you can fill them with whatever you want, as it allows both meat and fish. To make the rolls, you need to separate the large cabbage leaves and boil them in salted water for about 7 minutes. Once cooked, they must be dried to avoid excess water. In a pan, sauté a leek, an onion, and two garlic cloves, add the minced meat, season with salt and pepper, and finally add the fried tomato. Once you have the filling, you just have to lay the leaves on a board or plate and fill them. Once finished, place them in a baking dish, spread some fried tomato on the base, sprinkle them with grated cheese, and bake them for about 10 minutes.