CABBAGE

A cabbage belongs to vegetable. The word cabbage derives from the French word coboche, a colloquial term for “head”. The cabbage family is wide and varied such as Brussels sprouts, broccoli, cauliflower and kale.

The cabbage itself comes in many forms. The shapes can be flat, conical or round. The heads are compact or loose. The leavers are curly or plain.

In the United States, the most widely used cabbage comes in compact heads of waxy, tightly wrapped leaves that range in color from almost white to green to red.

Savoy cabbage and Chinese cabbage are considered culinary superior but are less readily available.

The cabbage may be refrigerated and tightly wrapped for a week. It can be cooked in a variety of ways or eaten raw, as in salads. The cabbage, a cruciferous vegetable, contains a good amount of vitamin C and some vitamin A.