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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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Quick Tip by . January 17, 2011
posted in Green Living
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.
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.
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