Cabbage (Brassica oleracea or variants) is a leafy green biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts, it descends from B. oleracea var. oleracea, a wild field cabbage. Cabbage heads generally range from 0.5 to 4 kg, and can be green, purple and white.
In the food context, cabbage is a leafy vegetable that belongs to the Brassica family. It is a cruciferous vegetable that is low in calories, high in fiber, and rich in vitamins and minerals. There are several varieties of cabbage, including green cabbage, red cabbage, savoy cabbage, Napa cabbage, and bok choy.
Here are some examples of dishes that feature cabbage:
- Coleslaw: a salad made with shredded cabbage, carrots, and a dressing of mayonnaise, vinegar, and sugar
- Kimchi: a Korean side dish made with fermented cabbage and spicy seasonings
- Sauerkraut: a German side dish made by fermenting shredded cabbage with salt
- Stuffed cabbage rolls: a dish in which cooked cabbage leaves are filled with a mixture of ground meat, rice, and spices
- Cabbage soup: a simple soup made with cabbage, vegetables, and broth
Here are some similar vegetables to cabbage:
- Brussels sprouts: a cruciferous vegetable that is similar in taste and texture to cabbage, but smaller and often served roasted or sautéed
- Broccoli: another cruciferous vegetable that is high in vitamins and fiber and can be eaten raw or cooked
- Cauliflower: a cruciferous vegetable that is often used as a substitute for rice or potatoes in recipes
- Kale: a leafy green vegetable that is also part of the Brassica family and is often used in salads, soups, or smoothies
- Bok choy: a type of Chinese cabbage that has a mild, slightly sweet flavor and can be eaten raw or cooked