From WikiMD

Cabbage is a leafy green vegetable whose botanical name is Brassica oleracea.

  • Pronunciation: kăb’ĭj
  • Spanish name: cole
  • Family: Brassicaceae
  • Genus: Brassica
  • Species: Brassica oleracea
  • Group: Capitata

Cruciferous vegetable

Cabbage is a cole crop of the Mustard family that belongs to Brassicaceae and its varietal name, B. oleracea Capitata, distinguishes this cruciferous vegetable as being “in the form of a head.”


The word cabbage derives from the French word caboche meaning “head.”

Asian cabbage varieties

Most Asian cabbage varieties belong to another species, B. rapa. This includes Chinese cabbage, which is also known as Napa cabbage or celery cabbage.

Napa Cabbage & Tofu soup
Napa Cabbage & Tofu soup

How is cabbage grown?

Cabbage is the most easily grown vegetable in the Mustard family of vegetables. It is a cool-season crop that matures prior to extreme heat. Cool-season crops are grown for vegetative parts, including the roots (carrots), leaves (cabbages), stems (celery), and immature flowers (broccoli). Due to smaller plant size and shallow roots, cabbages are often started from seeds indoors.

Facts about cabbage

  • Cabbage is one of the oldest vegetables.
  • A half cup serving of cabbage provides 45% of the daily recommended amount of vitamin C.
  • One pound of cabbage is about four to five cups of raw shredded cabbage.
  • Cabbage can be steamed, baked, or stuffed as well as eaten raw.
  • Spiced cabbage in vinegar was a staple food for sailors on long voyages, not just for New Year good fortune, but because of the many vitamins, probiotics, and nutrients it provided.
  • Descended from cabbage grown wild in Mediterranean regions thousands of years ago, the leaves in today’s varieties sometimes have interesting dissimilarities - Some appear wide-spread and waffled, while others are smooth and tightly bunched.
  • The colors vary as well, presenting pale green, blue green, red, reddish purple, and nearly white but all have very short stems which, other than garden dirt on the very end, are just as delicious and nutritious as the leaves.
Cabbage, raw
Portion 100 g
Fiber, total dietary 2.5 g
Calcium, Ca 40 mg
Iron, Fe 0.47 mg
Vitamin A, IU 98 IU
Vitamin C, total ascorbic acid 36.6 mg
Protein 1.28 g
Total lipid (fat) 0.1 g
Carbohydrate, by difference 5.8 g
Energy 103 kcal
Sugars, total including NLEA 3.2 g
Cholesterol 0 mg
Sodium, Na 18 mg
Fatty acids, total saturated 0.034 g

Nutritional information on Cabbage

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NB:Carbohydrate, by difference(total carbs-fiber) is also called net carbs


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