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Vegetables

Cabbage

Cabbage

Vegetables Products

Cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and belongs to the “cole crops” or brassicas, meaning it is closely related to broccoli and cauliflower.

Cabbage seedlings have a thin taproot and cordate (heart-shaped) cotyledons. The first leaves produced are ovate (egg-shaped) with a lobed petiole. Plants are 40–60 cm (16–24 in) tall in their first year at the mature vegetative stage, and 1.5–2.0 m (4.9–6.6 ft) tall when flowering in the second year. Heads average between 0.5 and 4 kg (1 and 8 lb), with fast-growing, earlier-maturing varieties producing smaller heads. Most cabbages have thick, alternating leaves, with margins that range from wavy or lobed to highly dissected; some varieties have a waxy bloom on the leaves. Plants have root systems that are fibrous and shallow. About 90 percent of the root mass is in the upper 20–30 cm (8–12 in) of soil; some lateral roots can penetrate up to 2 m (6.6 ft) deep.

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A cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical heart or head of young leaves.