Kapusta

Kapusta is a term used in Polish, Ukrainian, Russian and several other Slavic languages to refer to cabbage, a cool-season leafy vegetable of the species Brassica oleracea. In general use, kapusta describes the head-forming cultivars whose leaves form a compact head, as well as loose-leaf types used for salads.

Common cultivated forms include green cabbage, red cabbage, and Savoy cabbage, each with distinct leaf texture and color. Cabbage is grown as a versatile crop in temperate regions and is also used for fermented products such as sauerkraut.

Grown as a cool-season crop, cabbage tolerates light frost and prefers fertile, well-drained soil with regular moisture. It can be affected by pests such as the cabbage white butterfly and aphids. Heads are harvested when firm, though varieties differ in maturity and storage characteristics.

Cabbage is used fresh in salads and slaws or cooked in soups, stews, braises, and side dishes. Fermented cabbage products, notably sauerkraut and, in some cuisines, kimchi, are common due to their long shelf life and distinct flavors.

Nutritionally, cabbage is low in calories and high in fiber, with notable amounts of vitamin C, vitamin K, and folate. It stores well when kept cool and dry; unrefrigerated heads can deteriorate, while chopped or cooked cabbage is typically preserved by refrigeration, freezing, or fermentation. Kapusta remains a staple ingredient in many Central and Eastern European cuisines and materializes in a variety of culinary traditions.