The barrel-shaped cabbage is a characteristic horticultural crop of the northern Iberian Peninsula. Morphologically, it presents intermediate characteristics between cabbage and cabbage. Like cabbage, it has long petiolate leaves and a certain airy appearance, fundamentally differentiating itself by a more intense green color and more pronounced veining in the leaves, the barrel handle. Like cabbage, the leaves tend to enclose the terminal bud although without forming a compact head. They have a fibrous texture that softens with cooking, as well as a pleasant taste and a high percentage of water in their composition, with low caloric intake and a high fiber and carbohydrate content. Among the vitamins that can be found in this species are those of groups C, A, B (specifically B9 or folates, E and K). It also contains minerals such as potassium, sulfur, phosphorus, calcium, iron, and magnesium. Especially suitable for making Galician broth, Asturian pot, as an accompaniment to botillo, suitable for all kinds of hearty dishes. Conservation tips: These vegetables are quite easy to store in the refrigerator and will last for more than a week, and you can also freeze them.