Cabbage

The cabbage (Brassica oleracea var. capitata) is an edible plant of the family Brassicaceae (or Cruciferae) in the same species as broccoli (var. italica), cauliflower (var. botrytis), Kohl Rabi (var. caulorapa) and Brussels sprouts (var. gemmifera), among others. It is herbaceous, biennial, and dicotyledonous[?] with the leaves forming a characteristic compact head.

The head was bred into the species from the leafy wild plant, found in the Mediterranean region around 100 CE. The English name derives from the French caboche (head).

Varieties include Red cabbage, Savoy cabbage, Chinese cabbage.

Cabbages are commonly used both cooked and as a salad vegetable. They keep well and were thus a common winter vegetable before refrigeration and long-distance shipping of produce. Sauerkraut is a fermented cabbage often used as a condiment or side dish.

See also: Kerguelen cabbage[?] (Pringlea antiscorbutica)