Cabbage

Cabbage (Brassica oleracea var. capitata) is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage plant (Brassica oleracea), and belongs to the "cole crops" or brassicas, meaning they are in the family Brassicaceae. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white, sometimes with a reddish or purple tint. Cabbage translates to כרוב (k'rov) in Hebrew, col in Romanian, chou in French, and Kohl in German. Cabbage is a common vegetable in many cuisines and can be prepared in multiple ways, such as steamed, sautéed, braised, fermented (such as in sauerkraut), or eaten raw. It is a good source of vitamin C, vitamin K, and dietary fiber. Cabbage has been cultivated for thousands of years and is believed to have originated in the Mediterranean region, later spreading to Europe and other parts of the world.