cabbage

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cabbage, leafy garden vegetable of many widely dissimilar varieties, all probably descended from the wild, or sea, cabbage (Brassica oleracea) of the family Cruciferae (mustard family), found on the coasts of Europe. It is used for food for man and stock, mostly in Europe and North America. Well-known varieties of the species include the cabbages, broccoli, Brussels sprouts, cauliflower, collards, kale, and kohlrabi. All grow best in cool, moist climates. They are attacked mostly by insect pests. The true cabbages (var. capitata) include the white and red types and the Savoy type (grown mostly in Europe), with curly, loose leaves. Inexpensive and easily stored, cabbage is important in the diet of many poorer peoples. Popular cabbage dishes include sauerkraut and slaw (raw cabbage). Chinese cabbage, or petsai, chiefly a salad plant, is a separate species (B. pekinensis) grown in many varieties, especially in East Asia. Cabbages with multicolored leaves are becoming popular as ornamental border plants for flower gardens. Cabbages are classified in the division Magnoliophyta, class Magnoliopsida, order Capparales, family Cruciferae.

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cab·bage / ˈkabij/ • n. a cultivated plant (Brassica oleracea) eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves. The cabbage family (Cruciferae, or Brassicaceae) includes the mustards and cresses together with many ornamentals (candytuft, alyssum, stocks, nasturtiums, wallflowers). ∎  the leaves of this plant, eaten as a vegetable. ∎ inf. paper money. DERIVATIVES: cab·bage·y adj.

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cabbage Leaves of Brassica oleracea capitata. A 100‐g portion (boiled) is a rich source of vitamin C; a good source of folate; a source of vitamin B1; provides 2 g of dietary fibre; supplies 15 kcal (65 kJ). See also collard; sauerkraut; savoy; spring greens.

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CABBAGE

CABBAGE , vegetable known in rabbinic literature as keruv, i.e., kale (Brassica oleracea var. acephala). Highly regarded for nutritive and medicinal purposes (Ber. 44b), its leaves were eaten raw or boiled (ibid. 38b), its stem, called isparagos in the Mishnah (Ned. 6:10), being likewise used as food. In addition to kale which was grown as a perennial, garden cabbage, called teruvtor in the Mishnah, was also cultivated (Kil. 1:3).

bibliography:

Loew, Flora, 1 (1926), 482–7; J. Feliks, Kilei Zera'im… (1967), 80ff. add. bibliography: Feliks, Ha-Ẓome'aḥ, 86, 174.

[Jehuda Feliks]

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cabbage Low, stout vegetable of the genus Brassica. Members include Brussels sprouts, cauliflowers, broccoli, kohlrabi and turnips. They are biennials that produce ‘heads’ one year and flowers the next. The common cabbage (B. oleracea capitata) has an edible head and large, fleshy leaves. Family Brassicaceae/Cruciferae.

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cabbage 2 shreds of cloth cut off by tailors and kept as a perquisite. XVII (also garbage, carbage). of unkn. orig.
Hence cabbage vb. pilfer, crib. XVIII.

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cabbage 1 green vegetable with a round heart. XIV. Earliest forms cabache, -oche — (O)F. caboche head, Picard var. of OF. caboce, of unkn. orig.

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cabbage See BRASSICA.