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This is a list of cabbage dishes and foods. Cabbage ( Brassica oleracea or variants) is a leafy green or purple biennial plant , grown as an annual vegetable crop for its dense-leaved heads. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white.
{{Format species list| Carex lepidocarpa subsp. ferraria Jim.-Mejías & Martín-Bravo Carex lepidocarpa subsp. jemtlandica Palmgr. Carex lepidocarpa subsp. lepidocarpa Carex lepidocarpa subsp. nevadensis (Boiss. & Reut.) Luceño Carex lepidocarpa subsp. scotica E.W.Davies Carex lepidocarpa var. scotica E.W.Davies }}
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
"Cabbage" was originally used to refer to multiple forms of B. oleracea, including those with loose or non-existent heads. [20] A related species, Brassica rapa, is commonly named Chinese, napa or celery cabbage, and has many of the same uses. [21] It is also a part of common names for several unrelated species.
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Wild Cabbage [36] Brassica oleracea var. acephala: Kale: Kale is a type of cabbage that has flat or curly leaves and stem colors ranging from dark green to burgundy. Kale contains many nutrients including calcium, iron, and vitamins A, C, and K. Young leaves can be harvested to use fresh in salads or allowed to mature and used as a cooked green.
Place {{Complete list|date=December 2024}} at the top or bottom of a section or list which is currently complete but which is likely to become outdated in the future. The field is open, and you can use any date format. This is an example of usage in an article:
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