This is not plastic — it's lab-made cabbage that looks and tastes like the real thing. Food scientists blend plant fibers, vegetable proteins, and natural binders into a wet paste. That mix is pressed and layered to recreate the crunchy, leafy texture of cabbage. Natural pigments and steam-based blanching give it the same pale-green color. Flavor engineers add mild umami, a hint of sweetness, and a fresh vegetal aroma. The result holds up in salads, stir-fries, and even kimchi—just like the orig