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Cabbage is an annual edible plant formed by smooth leaves forming a head. It is also known as white cabbage. Its color is pale green. It has a strong flavor and sometimes a slightly sweet taste. Properties and benefits: Cabbage contains vitamin C, A, calcium, and B-carotene, but it also has a high fiber content. Its energy value is low, so like almost all vegetables, its main component is water, about 92%, it has almost no carbohydrates or proteins. It contains minerals and vitamins A and C that help with the digestive system. Its high potassium content and low sodium content are good for cardiovascular conditions, hypertension, and arteriosclerosis. Nutritional value per 100g: Energy 26 kcal Water 89.3ml Protein 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 better preserve cabbage, you should put it in a bag with holes in the refrigerator, in one of the drawers, to prevent it from spreading its odor to the rest of the products. Recipe and uses in the kitchen: You can eat cabbage raw, in salads, finely chopped, blanched. You can use it in your broths, boiled, or sautéed with paprika, as an ideal garnish to accompany all kinds of meats, especially pork 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 can accommodate both meat and fish. To make the rolls, you will need to separate the large leaves from the cabbage and boil them in salted water for approximately 7 minutes. Once cooked, they must be dried to remove excess water. In a pan, sauté a leek, an onion, and two garlic cloves, add minced meat, season with salt and pepper, and finally add the tomato sauce. Once you have the filling, you just have to place the leaves on a board or plate and start filling them. Once finished, place them in a baking dish, spread tomato sauce on the base, sprinkle them with grated cheese, and bake them for about 10 minutes.