Brassica oleracea var. capitata
L. , L.
Cabbage
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(c) Peter Zika, some rights reserved (CC BY-NC)
Summary
Source: WikipediaBrassica oleracea, also known as wild cabbage in its uncultivated form, is a plant of the family Brassicaceae. The species originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultivated. It has many common cultivars that are used as culinary vegetables, including cabbage, broccoli, cauliflower, romanesco, kale, Brussels sprout, collard, Savoy cabbage, kohlrabi, and gai lan.
Description
A cabbage family herb. It is a short leafy plant with a thick stalk. In cold areas it forms a thick tightly packed ball of leaves called a "head". If the plant is left growing in the ground it will later produce a flower stalk. The flowers are yellow. There are 3 main types - the white cabbage, a purple kind and one with wrinkled leaves.
Edible Uses
The leaves can be eaten raw or cooked, and are commonly used for sarma (Turkish rolled leaves with rice or meat filling). Stems can be eaten boiled or pickled, and seeds can be sprouted and eaten.
Traditional Uses
The leaves can be eaten raw or cooked. The leaves are used for sarma in Turkey. They are rolled around a filling of rice or minced meat. Stems can be eaten boiled or pickled. The seeds can be sprouted and eaten.
Distribution
It is a temperate crop. It does best at higher altitudes in the tropics where there is a greater difference between day and night temperatures. Seed germinate when soil temperature is between 13-16°C. It does not grow properly when temperatures are above 26°C. New varieties grow in warmer places. It is mostly above 1000 m altitude in the tropics. They are frost resistant. It suits hardiness zones 8-11.
Where It Grows
Africa, Albania, Andorra, Asia, Australia, Austria, Balkans, Bangladesh, Bosnia and Herzegovina, Bougainville, Brazil, Britain, Bulgaria, Burkina Faso, Cambodia, Canada, Central America, China, Cook Islands, Costa Rica, Cuba, East Africa, East Timor, Eswatini, Europe, Fiji, Finland, France, Germany, Ghana, Grenada, Guam, Guyana, Hawaii, Himalayas, India, Indochina, Indonesia, Italy, Jamaica, Japan, Kenya, Kiribati, Korea, Kosovo, Kyrgyzstan, Laos, Lithuania, Macedonia, Madagascar, Malawi, Malaysia, Mediterranean, Moldova, Myanmar, Nauru, Nepal, Netherlands, New Caledonia, Niger, Nigeria, North America, Northeastern India, Pacific, Pakistan, Papua New Guinea, PNG, Philippines, Poland, Portugal, Romania, Rotuma, Russia, Sahel, Scandinavia, SE Asia, Serbia, Sikkim, Slovenia, Solomon Islands, Somalia, South Africa, Southern Africa, South America, South Korea, Spain, Sri Lanka, St. Vincent and Grenadines, Swaziland, Sweden, Switzerland, Tasmania, Thailand, Timor-Leste, Tonga, Turkey, Türkiye, Tuvalu, Uganda, Ukraine, Uruguay, USA, Uzbekistan, Vanuatu, Vietnam, West Africa, West Indies, West Timor, Yugoslavia, Zambia, Zimbabwe,
Cultivation
Plants are normally first grown from seeds. But in most places they are re-grown from cuttings or sprouts that develop on the cut stalk.
Production
Cabbages take 5-7 months to be ready for harvest.
Other Information
It is a commercially cultivated vegetable. Cabbages are very common and popular in high altitudes areas of Papua New Guinea.
Notes
There are about 30 Brassica species and many cultivated varieties.
Nutrition
| Part | Moisture | kJ | kcal | Protein | Vit A | Vit C | Iron | Zinc |
|---|---|---|---|---|---|---|---|---|
| Leaves | 93 | 125 | 30 | 1.6 | 1 | 41 | 0.8 | 0.3 |
| Leaves - raw | 93 | 96 | 23 | 1.5 | 280 | 46 | 0.8 | 0.2 |
| Stems | — | — | — | — | — | — | — | — |
| Seed Sprouts | — | — | — | — | — | — | — | — |
Synonyms
Also Known As
Bandha-kopi, Cobaj, Col, Ghobi, Kabeji, Kapusta, Kepeje kakalu, Kaveti kovu, Kaveti olo, Kobi-htoke, Laisoa, Monla-htoke, Mon-laptus, Repoluu, Te kabeti, Thapa-bo
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