Vegetable - Cabbage

Cabbage

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About the Vegetable :Cabbage structurally consists of clusters of stiff leaves superimposed one over the other in compact layers, allowing it a round or globular shape. Several varieties are cultivated worldwide including green, purple, red, and savoy.Rich in phyto-nutrient anti-oxidants, this cool season leafy vegetable belongs to the "Brassica" family, a broad family of common vegetables that also include brussels sprouts, cauliflower, bok choy, kale, and broccoli. It is one of the widely cultivated crops around the world.

Scientific / Binomial name : Brassica oleracea Capitata ( group )

Popularly Known as :Brassica oleracea ,oleracea , capitata, tuba, sabauda, acephala, Cabbage , Gobi Puvvu, Cabbaji.

Usage :

• Cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fibre. Contaminated cabbage has been linked to cases of food-borne illness in humans.Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both market sales and processing.
• In India and Ethiopia, cabbage is often included in spicy salads and braises. In the United States, cabbage is used primarily for the production of coleslaw, followed by market use and sauerkraut production