## 1 Introduction  
White and red cabbage (_Brassica oleraca_ var. _capitata f. alba_ and _rubra_, respectively) are commercially valued vegetables, well-recognized for their unique sensory and nutritive attributes in addition to a myriad of health-promoting benefits [1]. The mature-headed cabbage is commonly used in various ways, such as salads, coleslaw, sauerkraut, soup, curries, and other cooking purposes. Additionally, immature forms of cabbage, such as sprouts and microgreens, are also available commercially and are consumed fresh. Microgreens are young, tender greens that are harvested at the first true leaf stage and sold with the stem, cotyledons, and first true leaves [2]. The versatility of this form of cabbage makes it suitable for cultivation in various settings, including outdoor farms, greenhouses, and indoor spaces such as restaurants and individual household. Therefore, microgreens could be a good source of easily accessible, fresh, and nutrient-rich edibles, especially when the availability of fresh plant-based foods is limited. Furthermore, some studies revealed that microgreens contain higher amounts of important phytocompounds compared to mature plants [3; 4]. According to the statement provided by [PERSON] et al., red cabbage microgreens had approximately 260-fold more \(\beta\)-carotene (a precursor of vitamin A), 70-fold more phylloquinone (vitamin K\({}_{1}\)), a 6-fold higher concentration of vitamin C, and glucoraphanin (glucosinolate) compared to their mature counterparts [5]. In addition, red cabbage microgreens, compared to mature cabbage, were richer in protein, fat, selected minerals, and phenolic compounds and showed higher antioxidant activity [3; 4]. There are various factors, including growing conditions such as growth media, temperature, light, and nutrient requirements, that can affect plant growth and the chemical composition of microgreens [6]. In controlled cultivation, light conditions have a strong influence on the physiology of microgreens and the accumulation of biologically active compounds [7; 8]. Microgreens are usually grown in a controlled environment with artificial lighting, with light-emitting diode (LED) modules being the best option for indoor and vertical farming [2]. LEDs offer many advantages, including energy efficiency, a long operating lifetime, low heat output, and low environmental costs [9]. Recent advances in LED technology have made it possible to establish an optimized light spectrum, which can elicit an optimal photophysiological response. This can result in high yields and improved nutritional quality of the plants grown. The influence of LED lighting on the quality of microgreens has been reviewed by various authors [10; 11; 12; 13]. So far, many studies have also been conducted to determine the effect of lighting on the growth and chemical composition of _Brassica_ microgreens [9; 14; 15; 16; 17; 18; 19]. In addition, according to the best of our knowledge, only three articles concerned cabbage microgreens [14; 16; 19]. However, the very large variety of the lighting variants used in terms of light type, intensity, and exposure time, as well as the type of plants cultivated, makes it challenging to formulate clear conclusions. For example, blue and combined (bluered) lighting favorably affected plant development, chlorophyll \(a\), and carotenoid content, while red light showed the opposite effect in red cabbage and broccoli microgreens [14]. [PERSON] et al. [15] recommended a lower proportion (25% or 50%) of blue light as a strategic tool for mustard and kale microgreens to increase chlorophyll, flavonol, anthocyanin, and carotenoids. There are very few studies examining the effect of light on the composition of microgreens produced from white and red cabbage. To this end, this study aimed to determine a wide range of primary metabolites, such as protein, fat, sugars, fiber, and ash, as well as health-relevant compounds, such as carotenoids, chlorophylls, phytosterols, and phenolic compounds.