Cabbage is characterized by large, sturdy, round heads of compact, overlapping leaves, which can be light green or dark green in color.

Cabbage is extremely versatile and can be used in a wide range of dishes. It can be steamed, boiled, sautéed, braised, grilled, or used raw in salads. It is a common ingredient in soups, stews, cabbage rolls, and vegetable-based dishes.

Capers are the unopened buds of the Capparis spinosa plant, harvested and preserved in salt or brine.
They are valued for their intense, salty flavor with slightly tangy notes and are used to enhance dishes such as pasta, fish, salads, and sauces.

Celery is characterized by long, fleshy, and fibrous stalks, usually light green in color, with dark green leaves.

The stalk can be eaten both raw and cooked. Raw celery is often used as a fresh snack or added to salads for its crunchiness and fresh flavor. It can also be used to add flavor and crunch to soups, stews, sauces, and other cooked dishes.

Celery has a slightly salty and aromatic taste, with a mildly bitter aftertaste. The leaves of celery can also be used as an herb to season dishes or as a garnish.