Cabbage

Cabbage is a vegetable rich in fiber and vitamin K, which is important for bone health and helps blood clot. Consisting of layers of crispy leaves, cabbage can be eaten raw in salads, such as coleslaw, or cooked in a variety of dishes such as soups, stir-fries, or even braised as an accompaniment to meat. Cabbage is also popular in fermented dishes like sauerkraut and kimchi, which add probiotic content and are good for gut health.