White cabbage

White Cabbage is a type of cabbage that is widely cultivated for its dense-leaved heads. It is a member of the Brassicaceae family, which also includes broccoli, cauliflower, and Brussels sprouts.

Description

White cabbage is a biennial plant that is typically grown as an annual vegetable crop for its dense-leaved heads. The plant has a short stem and a rosette (circular arrangement) of leaves. The leaves are smooth, thick, and broad with a waxy surface, giving the plant a white or greenish-white appearance.

Cultivation

White cabbage is a cool-season crop and grows best in cool temperatures between 60 and 70 degrees Fahrenheit. It requires a fertile soil rich in organic matter, and a pH between 6.0 and 7.0. The plant is propagated by seed and requires 70 to 120 days to reach maturity, depending on the variety and growing conditions.

Uses

White cabbage is a versatile vegetable that can be eaten raw or cooked. It is commonly used in salads, coleslaws, and fermented dishes like sauerkraut. It is also used in a variety of cooked dishes, including soups, stews, and stir-fries.

In addition to its culinary uses, white cabbage is also known for its health benefits. It is a good source of vitamin C and dietary fiber, and contains other beneficial compounds like antioxidants and phytochemicals.

Varieties

There are several varieties of white cabbage, including 'Copenhagen Market', 'Glory of Enkhuizen', and 'Stein's Late Flat Dutch'. These varieties differ in size, shape, color, and maturity time.

See also

• Red cabbage
• Savoy cabbage
• Chinese cabbage