Its leaves are wrinkled and curled, of green or slight blue colour. Early varieties have cabbage of white colour and light leaves, while the later have dark green leaves, with sturdier and stronger flavour.
Cabbages are vegetables composed mostly of water and are very nutritious due to its vitamins and minerals abundance. This high water content makes them a nourishment of a low caloric intake. After water, carbohydrates and fibre are the most abundant components, followed by smaller proportion of protein and fat.