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Brassica oleracea var. capitata
Also called Wild Cabbage, Kale, Chou Mollier, Haria, Kohlrabi, Marrow Stem Kale, Niko
Cabbage is a leafy brassica grown as an annual vegetable for its dense heads, though it is biennial and flowers in its second year. It is a cool-season crop that needs full sun, steady moisture and firm, fertile soil to form good heads.
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (var. sabauda).
A cabbage generally weighs between 500 and 1,000 grams (1 and 2 lb). Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz).
When overcooked, toxic hydrogen sulfide gas is produced.
Excessive consumption of cabbage may lead to increased intestinal gas (which causes bloating and flatulence) due to the trisaccharide raffinose, which the human small intestine cannot digest, but is digested by bacteria in the large intestine.
Abyssinian mustard · Mustard · Zha cai · India mustard · Rutabaga · Rapeseed · Tatsoi · Rhamphospermum nigrum · Gai lan · Cauliflower · Brussels sprout · Kohlrabi
Text excerpted from the Wikipedia article Cabbage by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.
The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.
