Cabbage

Cabbage

Introduction

Cabbage is a leafy green or purple biennial plant from the family Brassicaceae, grown as an annual vegetable crop for its dense-leaved heads. It is a descendant of the wild mustard plant, and is closely related to broccoli, cauliflower, and brussels sprouts. Cabbage is widely cultivated around the world for its culinary uses, and is a key ingredient in many traditional dishes.

Description

Cabbage plants grow to an average height of 30 to 60 cm, with a round or conical shape. The leaves of the cabbage plant are thick and smooth, with a waxy coating. The leaves can range in color from light green to dark purple, depending on the variety.

Cabbage heads are formed by tightly packed leaves that grow from a central stem. The size and shape of the head can vary depending on the variety, with some cabbages having a round, compact head, and others having a looser, more open structure. The leaves of the cabbage head are typically removed and used in cooking.

Culinary Uses

Cabbage is a versatile vegetable that can be eaten raw or cooked. It is often used in salads, soups, stews, and stir-fries. It can also be pickled, fermented, or sautéed. Cabbage leaves can be used as a wrap for other foods, such as dumplings or ground meat. Cabbage is also a key ingredient in many traditional dishes, such as sauerkraut, kimchi, and coleslaw.

Nutritional Value

Cabbage is a nutrient-dense vegetable that is low in calories and high in fiber. It is also a good source of vitamin C, vitamin K, and vitamin B6. It also contains small amounts of other vitamins and minerals, such as calcium, potassium, and iron.

Cultivation

Cabbage is a cool-season crop that is typically grown in the spring and fall. It prefers well-drained soil and plenty of sunlight. Cabbage can be grown from seed or from transplants. It is important to keep the soil moist during the growing season, and to provide regular fertilizer.

Varieties

There are many different varieties of cabbage, each with their own unique flavor and texture. Some of the most popular varieties include:

Green cabbage Red cabbage Savoy cabbage Napa cabbage Bok choy Chinese cabbage

Cabbage is a leafy green vegetable whose botanical name is Brassica oleracea.

Keto scale Cabbage

W8MD's Ketometer rating scale zero to 10.

• Lower the number, better it is on a keto or low carb diet
• Net carbs is calculated by total carbohydrates minus fiber

Also see carb counter

• Pronunciation: kăb’ĭj
• Spanish name: cole
• Family: Brassicaceae
• Genus: Brassica
• Species: Brassica oleracea
• Group: Capitata

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Cabbage

Cruciferous vegetable

Cabbage is a cole crop of the Mustard family that belongs to Brassicaceae and its varietal name, B. oleracea Capitata, distinguishes this cruciferous vegetable as being “in the form of a head.”

Etiology

The word cabbage derives from the French word caboche meaning “head.”

Asian cabbage varieties

Most Asian cabbage varieties belong to another species, B. rapa. This includes Chinese cabbage, which is also known as Napa cabbage or celery cabbage.

Napa Cabbage & Tofu soup

How is cabbage grown?

Cabbage is the most easily grown vegetable in the Mustard family of vegetables. It is a cool-season crop that matures prior to extreme heat. Cool-season crops are grown for vegetative parts, including the roots (carrots), leaves (cabbages), stems (celery), and immature flowers (broccoli). Due to smaller plant size and shallow roots, cabbages are often started from seeds indoors.

Facts about cabbage

• Cabbage is one of the oldest vegetables.
• A half cup serving of cabbage provides 45% of the daily recommended amount of vitamin C.
• One pound of cabbage is about four to five cups of raw shredded cabbage.
• Cabbage can be steamed, baked, or stuffed as well as eaten raw.
• Spiced cabbage in vinegar was a staple food for sailors on long voyages, not just for New Year good fortune, but because of the many vitamins, probiotics, and nutrients it provided.
• Descended from cabbage grown wild in Mediterranean regions thousands of years ago, the leaves in today’s varieties sometimes have interesting dissimilarities - Some appear wide-spread and waffled, while others are smooth and tightly bunched.
• The colors vary as well, presenting pale green, blue green, red, reddish purple, and nearly white but all have very short stems which, other than garden dirt on the very end, are just as delicious and nutritious as the leaves.

Cabbage, raw

Portion	100 g
Fiber, total dietary	2.5 g
Calcium, Ca	40 mg
Iron, Fe	0.47 mg
Vitamin A, IU	98 IU
Vitamin C, total ascorbic acid	36.6 mg
Protein	1.28 g
Total lipid (fat)	0.1 g
Carbohydrate, by difference	5.8 g
Energy	103 kcal
Sugars, total including NLEA	3.2 g
Cholesterol	0 mg
Sodium, Na	18 mg
Fatty acids, total saturated	0.034 g

Nutritional information on Cabbage

NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs