Cabbage is a leafy vegetable that grows in heads, family to kale, collards, broccoli and brussels sprouts. Cabbage varieties range in color from light to dark green to red to purple. The head can range in shape from round to flattened or pointed with layers of superimposed leaves.
Green varieties are the most popular type grown and are used to make cole slaw and other types of raw and cooked salads. The red varieties are used to add color to raw salads and cooked dishes.
Cabbage is a good source of dietary fiber, vitamin C and essential phytonutrients.
Cabbage leaves often have a delicate, powdery, waxy coating called bloom.The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape. The Scots call its stalk a castock, and the British occasionally call its head a loaf . It is in the same genus as the turnip
Selecting and Buying
Preparation and Use
The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called "cabbage head" is widely consumed raw, cooked, or preserved in a great variety of dishes. It is the principal ingredient in coleslaw.
Conserving and Storing
Sometimes young cabbages are picked early when it is tender and small, and it is eaten as "baby veggies". Those vegetables are more tender and sweet then older picked cabbages, and can store for a longer time.