In terms of appearance, cabbage boasts a round or oval shape with densely packed, vibrant green leaves. Its texture varies from crisp and slightly rubbery when raw to tender and malleable when cooked. This versatile vegetable exhibits a mild and earthy flavor, making it an adaptable ingredient in various culinary creations.

One notable attribute of cabbage is its exceptional storage capacity; it can remain fresh in the fridge for extended periods, even when cut into. It is the most common variety found in grocery stores and is also one of the most affordable options available.

From a culinary perspective, cabbage shines as a versatile ingredient. It can be utilized in a wide range of dishes, including coleslaw, stir-fries, sauerkraut, soups, stews, and cabbage rolls. Its adaptability allows it to seamlessly integrate into various cuisines and cooking styles.

Remarkably, cabbage from North Sumatra, Indonesia, stands as the largest contributor to the nation’s cabbage production, boasting an impressive annual yield of nearly 233,761 tons. This abundance of cabbage underscores its paramount economic and agricultural importance in the region, as well as its pivotal role in ensuring a stable supply of this nutritious and versatile vegetable throughout Indonesia.

Additionally, it’s worth noting that when it comes to export, North Sumatra annually ships approximately 20,000 to 30,000 tons annually of cabbage to countries abroad, most notably Singapore, Malaysia, and Taiwan, with Taiwan being the largest importer of this crisp and nutritious vegetable.