Green cabbage

Green Cabbage

Green cabbage (Brassica oleracea Capitata Group) is a leafy green, biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is a member of the Brassicaceae family, which also includes broccoli, cauliflower, and kale.

Description

Green cabbage is characterized by its firm, round, and compact head of tightly wrapped leaves. The leaves are typically pale green in color, although they can vary slightly depending on the variety. The plant grows to a height of about 40 to 60 cm (16 to 24 inches).

Nutritional Value

Green cabbage is low in calories and high in nutritional value. It is an excellent source of vitamin C, vitamin K, and dietary fiber. It also contains small amounts of other essential nutrients such as vitamin B6, folate, and manganese.

Health Benefits

Consuming green cabbage may offer several health benefits:

• Antioxidant Properties: The high vitamin C content acts as an antioxidant, helping to protect cells from damage by free radicals.
• Digestive Health: The fiber content aids in digestion and helps maintain a healthy digestive tract.
• Anti-inflammatory Effects: Compounds in cabbage, such as sulforaphane, have been studied for their potential anti-inflammatory properties.

Culinary Uses

Green cabbage is a versatile vegetable that can be eaten raw or cooked. It is commonly used in salads, such as coleslaw, and can be fermented to make sauerkraut. It can also be steamed, boiled, or stir-fried as a side dish.

Cultivation

Green cabbage is typically grown in temperate climates. It requires well-drained soil and full sun exposure. The plant is usually sown in early spring or late summer, depending on the climate, and harvested when the heads are firm and mature.

See Also

• Red cabbage
• Savoy cabbage
• Brassica

References

• "Cabbage." USDA National Nutrient Database.
• "Health Benefits of Cabbage." Harvard T.H. Chan School of Public Health.