White Cabbage

White cabbage is one of the most widely used vegetables in Central European cuisine. This brassica vegetable has a firm, compact head with pale, tightly packed leaves and a characteristic mildly bitter, fresh flavour. It can be eaten raw in salads and coleslaw, braised, fermented into sauerkraut, or boiled as a side dish. Sauerkraut made from white cabbage is rich in vitamin C and probiotics. It pairs excellently with pork, smoked meats and potatoes. Thanks to its low cost, wide availability and nutritional value, it is a staple ingredient in traditional cuisine.