Knowra Cabbage Cabbage Cabbage is a cultivated leafy vegetable whose tightly overlapping leaves form a dense head. It belongs to the species Brassica oleracea, alongside broccoli, kale, and cauliflower.
Brassica oleracea : A plant species that includes cabbage, broccoli, kale, cauliflower, and several other cultivated vegetables. Cabbage is one cultivated form of this highly diverse species.
Sauerkraut : Finely cut cabbage preserved by lactic acid fermentation. Fermentation turns cabbage into a durable, acidic food.
Wild cabbage : The coastal European plant Brassica oleracea from which several cultivated vegetables were selected. Cultivated cabbage descends from populations of this wild species.
Lactic acid fermentation : A microbial process that converts sugars into lactic acid under low-oxygen conditions. It preserves cabbage in sauerkraut and many forms of kimchi.
Brassica : A genus of plants that includes cabbage, turnips, mustard plants, and related crops. The genus places cabbage among several major food crops.
Kimchi : A Korean category of fermented vegetables, commonly made with napa cabbage and seasonings. Napa cabbage is a principal ingredient in many kimchi varieties.
Plant domestication : The process by which humans alter plants over generations through cultivation and selection. Selection for compact heads produced cabbage from its wild relatives.
Vitamin C : An essential nutrient required for collagen production and other bodily functions. Fresh cabbage supplies vitamin C, while storage and cooking can reduce it.
Leaf : A plant organ that captures light and exchanges gases, often forming a major edible part of vegetables. Cabbage heads are made from tightly overlapping leaves.
Coleslaw : A salad of shredded raw cabbage, often dressed with mayonnaise or vinegar. Raw cabbage’s crisp texture makes it a classic base for this salad.
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