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Being a Kimchi-enthusiast, cabbage is definitely up there for me.
However, I would go with spinach.
I think for many people, spinach is a rather dull and unimpressive vegetable. On its own and if badly prepared, it can easily taste like slightly flavored water. It doesn't look particularly pretty and most children have a passionate hatred for it.
This conceals the fact that spinach is actually very versatile and - for those who care - also very healthy. It can be found in all kinds of different cuisines, be it in a very hearty, German meat dish (usually as a side) or in a lightly, fluffy, Greek spanakopita pie, paired with Feta cheese (an incredibly harmonious coupling). Ironically, it is the very fact that spinach is a rather mildly tasting vegetable that makes it possible to use it for all kinds of different dishes. It fits to meat, sausage (the unsliced ones I mean), fish, cheese, other vegetables (tomatoes, eggplant, sauerkraut etc.), potatoes (mashed or whole), it can be sautéed with garlic, it can even be turned into ice cream (I admit this is a little peculiar but it has been done). Spinach is definitely a secret hero of the kitchen in my opinion.