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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.
This is a list of plants organized by their common names. However, the common names of plants often vary from region to region, which is why most plant encyclopedias refer to plants using their scientific names , in other words using binomials or "Latin" names.
In a 100-gram reference amount, raw cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV). [83] Cabbage is also a moderate source (10–19% DV) of vitamin B6 and folate, with no other nutrients having significant content per 100-gram serving.
Pages in category "Cabbage" The following 13 pages are in this category, out of 13 total. This list may not reflect recent changes. ...
Cabbage’s crispy texture makes it perfect for fermenting in a brine. Soaking cabbage in a salt brine encourages the growth of good bacteria, otherwise known as probiotics.
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.
The name Brassicaceae comes to international scientific vocabulary from Neo-Latin, from Brassica, the type genus, + -aceae, [16] a standardized suffix for plant family names in modern taxonomy. The genus name comes from the Classical Latin word brassica , referring to cabbage and other cruciferous vegetables .
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