Dictionary definitions

Cabbage

Dictionary

The word cabbage is a derivation of the French word caboche , a colloquial term for "head." The cabbage family ­ of which Brussels sprouts, broccoli, cauliflower and kale are all members ­ is wide and varied. Cabbage itself comes in many forms ­ the shapes can be flat, conical or round, the heads compact or loose, and the leaves 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 culinarily superior but are less readily available. Choose a cabbage with fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size. Cabbage may be refrigerated, tightly wrapped, for about a week. It can be cooked in a variety of ways or eaten raw, as in SLAW. Cabbage, a cruciferous vegetable, contains a good amount of vitamin C and some vitamin A.

Encyclopedia Britanica

Brassica, or Cabbage in botany, a genus of the tetradvnamia filiquofa clafs. The calix is erect and connivent; the feeds are globular; and there is a neatariferous gland between the pistillum and the short stamina, and between the calix and the long ftamina. There are ten species of this plant, most of which are excelent pot-herbs, and cultivated in our gardens.

Colins Encycopedia

CABBAGE, the oldest and most widely grown vegtable of the Brassica group, belonging to the mustard family. The other members of this group includdde broccoli, brussel sprouts, cauliflower, chinese cabbage, kale, kohlrabi, and turnips. Cabbage is distinguished from them by the short, petioled leaves and later development of a compact head, by compressed stem and leaves, the latter developing from within but swelling outward. Selective breeding has produced several distinct types of cabbage: early, midseason, and late; green and purple; large and small heads; flat, oval, conical and globular; savoy types; and those with either smooth or crumpled leaves.

Cabbage may be grown in almost any type of well fertilized soil; however, it is a heavy feeder and must be given plenty of organic if it is to do well. It is a cool-season crop, and seed may be sown indoors in sandy soil about two months before planting-out time. When the plants are about two inches high they may be set out in the garden. A second transplanting, though not nessesfootery, usualy is benifical. Cultivation should be very light, as cabbage roots grow near the surface.

Random encyclopedia

CABBAGE, a vernacular name which although strictly applicable only to the common cruciferous vegtable Brassica oleracea var. capitata is often applied to other plants which are eaten as green vegtables. Kerguelen cabbage is the remarkable Pringlea antiscorbutcia (see ANTARCTICA, Vegetation) and the name warrigal cabbage is sometimes given to Tetragonia expansa (in the pig face family, Ficoidacae), better known as New Zealand spinach. Cabbage palm refers to Livistona australis (see PALMS), while cabbage-tree is widely used in New Zealand for the liliaceous Cordyline australis ("ti of Maoris).

Information from the Turn into a cabbage page

The plain old cabbage, or Brassica oleracea, so popular amoung the Alliance's members, is a member of the Cruciferae family.

It is a bienniel plant, producing it's large, waxy leaves surrounding smaller compacted head leaves in first year, and a flower stalk bearing yellow flowers the second year.

It takes 90 to 120 days from seed to harvest, often being transplanted as a seedling from a nursery at a young age.

Today's cabbage is derived from the wild cabbage, indigenous to coastal areas of western Europe and Great Britain and is now mostly commercially grown in grown in Florida, Texas, California, New York, and Wisconsin.
The great cabbage can tolerate extremes in temperature, but grows best between 10 deg and 25 deg C (50 deg and 77 deg F).

It can be consumed fresh, cooked, or and as a fermented product, sauerkraut.

Savoy cabbage

Dictionary

This mellow-flavored cabbage is considered by many to be one of the best of its genre for cooking. Savoy has a loose, full head of crinkled leaves varying from dark to pale green. Choose a head that's heavy for its size. The leaves should be crisp, not limp, and there should be no sign of browning. Refrigerate, tightly wrapped, in a plastic bag for up to 1 week.

Chinese cabbage

Dictionary

The heading "Chinese cabbage" is confusing, at best. This variety, Brassica  pekinensis , is also called Napa cabbage, hakusai, celery cabbage, wong bok  and Peking cabbage , just to name a few. Another Brassica  subspecies ­ chinensis  ­ is better known as BOK CHOY and is also called Chinese white cabbage  and white mustard cabbage . It's clear that the confusion is warranted. The predominant variety of the pekinensis  subspecies of Chinese cabbage has crinkly, thickly veined leaves that are cream-colored with celadon green tips. Unlike the strong-flavored waxy leaves on round heads of cabbage, these are thin, crisp and delicately mild. Chinese cabbage is generally available year-round. Choose firm, tightly packed heads with crisp, green-tipped leaves. Refrigerate, tightly wrapped, up to 3 days. Use raw, or sauté, bake or braise. Chinese cabbage is a good source of vitamin A, folic acid and potassium.

Information from the Turn into a cabbage page

Sometimes called a celery cabbage, this cabbage is very much like the ordinary cabbage except for it's charcteristic crinkled leaves and elongated head.

Taking only 75 days from seed to cultivation it is quicker growing than other cabbages, and varies in shape from long to short.

The Chinese cabbage does not, however produce as many leaves as the above cabbage, having a fairly loosely packed head and often a more bitter flavour.

Colins Encycopedia

Chinese Cabbage. Chinese Cabbage is a member of the Brassica group, grown in China for centries but only recently introduced into the United States. Chinese Cabbage usualy is handled as an autum crop, and seed should be planted in late July. The seed may be sown directly in the ground where it is to grow. Seedlings may be thinned to stand about eight inches apart. The plant produces an elongated loose head. It may be used s a salad green or cooked in the same manner as cabbage. Chinese Cabbage is notably stronger in flavour than any of the other members of the cabbage group.

Bok choy

Dictionary

[bahk CHOY] Also called Chinese white cabbage, pak choy, pak choi  and white mustard cabbage,  bok choy is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It resembles a bunch of wide-stalked celery with long, full leaves. Choose bunches with firm, white stalks topped with crisp, green leaves. Bok choy is available year-round in most supermarkets and should be refrigerated airtight for no more than 3 to 4 days. It can be used raw in salads, in a stir-fry or as a cooked vegetable. Bok choy is related to but not the same as CHINESE CABBAGE.

Cole slaw

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From the Dutch koolsla , meaning "cool cabbage," cole slaw is a salad of shredded red or white cabbage mixed with a mayonnaise, vinaigrette or other type of dressing. Other ingredients such as chopped onion, celery, sweet green or red pepper, pickles, bacon or herbs may be added. There are probably as many variations of cole slaw as there are cooks.

Cruciferous vegetables

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[krew-SIH-fer-uhs] The scientific name for a group of vegetables that research has proven may provide protection against certain cancers. Cruciferous vegetables contain antioxidants (Beta carotene and the compound sulforaphane). These vegetables, which are all high in fiber, vitamins and minerals, are: broccoli, Brussels sprouts, cabbage, cauliflower, chard, kale, mustard greens, rutabagas and turnips.

Dictionary

[KAWL-ih-flow-uhr] In Mark Twain's words, "cauliflower is nothing but cabbage with a college education." The name of this elegant member of the cabbage family comes from the Latin caulis ("stalk") and floris ("flower"). Cauliflower comes in three basic colors: white (the most popular and readily available), green and purple (a vibrant violet that turns pale green when cooked). All cauliflower is composed of bunches of tiny florets on clusters of stalks. Some white varieties have a purple or greenish tinge. The entire floret portion (called the "curd") is edible. The green leaves at the base are also edible, but take longer to cook and have a stronger flavor than the curd. Choose a firm cauliflower with compact florets; the leaves should be crisp and green with no sign of yellowing. The size of the head doesn't affect the quality. Refrigerate raw cauliflower, tightly wrapped, for 3 to 5 days; cooked for 1 to 3 days. To use, separate cauliflower head into florets and wash. Cauliflower can be eaten raw or cooked in a number of ways including boiling, baking and sautiing. Whole cauliflower heads may also be cooked in one piece. Adding a tablespoon of lemon juice or one cup milk to the cooking water will prevent discoloration. Cauliflower, which is a CRUCIFEROUS vegetable, is high in vitamin C and is a fair source of iron.

Information from the Turn into a cabbage page

The cauliflower is grown for it's white, edible head, or curd, an enlarged flowerhead.

It thrives in cool and moist conditions (50 deg and 68 deg F) and can tolerate light frost without damage.

It's curd can grow up to 1 foot (30cm) in diameter.

Curds are sometimes blanched to produce a snowy white head. This is done by enclosing the curd inside its leaves 5 to 10 days before harvesting.

Cauliflower is harvested by hand.

California, Texas, Washington, and New York produce most of the U.S. crop. Cauliflower is also an important crop in Western Europe.

Brussel Sprout

Broccoli

Sauerkraut

Dictionary

[SOW-uhr-krowt] Although sauerkraut - German for "sour cabbage" - is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in rice wine, eventually found its way to Europe, where the Germans and Alsatians adopted it as a favorite. Today's sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment. It can be purchased in jars and cans in supermarkets. Fresh sauerkraut is sold in delicatessens and in plastic bags in a supermarket's refrigerated section. It should be rinsed before being used in casseroles, as a side dish and even on sandwiches like the famous Reuben sandwich. Sauerkraut is an excellent source of vitamin C as well as of some of the B vitamins.

Random encyclopedia (*)

Sauerkraut is German and literally means sour cabbage and is cabbage preserved by lactic acid fermentation. Although mostly thought of as typically German, it is also very common in eastern Europe - and even Korea and Japan have vegetables preserved in the same way.

(*) Footnote: I cannot remember the other books :)