page_title: Cabbage
section_title: Cultivars
hierarchical_section_title: Cabbage / Cultivation / Cultivars
caption_attribution_description: Brassica oleracea viridis Cabbage at a market near Greenville, Mississippi. Image #96cs1134/CD1468-014. Deutsch: Weißkohl-Pflanzen Español: El col se cultiva en el municipio Čeština: bílé hlávkové zelí Українська: Бруньки можуть досягати великих розмірів.
context_page_description: Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower; Brussels sprouts; and Savoy cabbage.
  Cabbage weights generally range from 500 to 1,000 grams. Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being more rare. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012, the heaviest cabbage was 62.71 kilograms. Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.
  Cabbage was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century AD.
context_section_description: There are several cultivar groups of cabbage, each including many cultivars:
  Savoy – Characterized by crimped or curly leaves, mild flavor and tender texture
  Spring greens – Loose-headed, commonly sliced and steamed
  Green – Light to dark green, slightly pointed heads.
  Red – Smooth red leaves, often used for pickling or stewing
  White, also called Dutch – Smooth, pale green leaves
  Some sources only delineate three cultivars: savoy, red and white, with spring greens and green cabbage being subsumed into the latter.
caption: White cabbage
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