Origin: Eastern Europe
Etymology: from old French caboche, “head.”
Anecdote: the Chinese word for cabbage means “soup spoon,” because of its round leaves.
This edible garden plant has wide leaves that grow in a fan shape or at the top of a stalk. Unlike its relative, Swiss chard, its leaves are smoother and the veins more rigid.
Green cabbage - Capitata
From the Italian cappuccio, meaning large head firm head, smooth leaves; dark green to blue green in colour; star of the first frosts.
White cabbage - Cabus alba Brunswick
Stonehead very pale green heads; smooth leaves;
Savoy cabbage - Sabauda
Curly, crinkly leaves ranging from olive green to dark green; round head.
The most nutrient dense vegetable you can eat
Red Cabbage - Rubra
Smooth leaves, hard head.
Pyramidal, fractal buds set in spirals, shaped like a peaked cap, pale green in color, deliciously nutty in flavor, sometimes associate with broccoli or cauliflower.
Miniature cabbages that grow in bunches on a rigid central stem.
Chinese Cabbage - - Po-Tsai
Also called Tango, Tip-Top, Kido, Monument
Unlike common head cabbage, Chinese cabbage is paunchy and elongated (it looks like a head of Romaine lettuce, but thicker), with wide thin white ribs around which extend the curly pale green leaves. Can be eaten raw, cooked, sautéed or grated.
Chinese Chard Cabbage - Bok Choy
Thick ribs; cooked like chard or spinach.
Very wide ribs; curly leaves grow around the rib.
This leafy, dark green, waxy plant is a little like a cabbage that doesn’t make a head.
In German, kohlrabi is a “cabbage turnip” referring to the fact that it is in the cabbage family but forms an edible turnip-like bulb just above the soil line.
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