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An edible leafy green vegetable.

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A Quick Tip by Clay_Miller

  • Jan 17, 2011
A very versatile veggie. I used to eat it all of the time as a kid and I'm trying to get back to it again. Like both raw and cooked.
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More Cabbage reviews
Quick Tip by . June 01, 2010
posted in Healthy Lifestyle
I honestly wish I liked cabbage. It's the heart of many Raw Foodist dishes.
Quick Tip by . March 15, 2010
posted in Vegan Living
Such a healthy fine cut salad base. I love cabbage steamed/microwaved.
review by . February 19, 2010
posted in Green Pieces
crazy for cultivating cabbage
Cabbage is known as Brassica oleracea.  Brassica are leaf crops, and are known as “heavy feeders”, which means they require a lot of soil nutrients to grow well.    Rearing cabbage   Cabbage seeds are small black and round, which are best sown in trays and transplanted when about 8-10cm tall. One cabbage needs a lot of space to grow really well. Cutworm tend to chop the seedlings down so it is advisable to plant extra seedlings, which can be thinned out later, …
About the reviewer
Clay Miller ()
Graphic designer/illustrator and owner of Miller Creative Designs, LLC who on likes to shareinsight on Greenand health insight, ideas and other tidbits.Creator/writer of Ways2GoGreen .com& … more
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About this food


The cabbage is a popular cultivar  of the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae), and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (cabbagehead).

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 – Brassica rapa L.

Cabbage leaves often display a delicate, powdery, waxy coating called bloom. The sharp or bitter taste sometimes present in cabbage is due to glucosinolate(s). Cabbages are also a good source of riboflavin.
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