### vegetable:

Cabbage
* Most cabbages have flat leaves.
  * It lot like broccoli, cauliflower or Brussels sprouts. Cabbage is eaten in many ways around the world. Coleslaw and sauerkraut are popular foods that use cabbage. It is also used to make kimchi and borscht, and can also be used in salads. Red cabbage juice can be used as a pH indicator. Cabbages are usually green, but they can also be red.
* also seems to deter stomach cancer.
* are cooler than cucumbers
  - cruciferous vegetables
  - crucifers
* are located in freezers
  - grocery stores
  - markets
  - plates
  - supermarkets
  - part of cabbages
  - usually green , but they can also be red
* can also be a good source of vitamin C if eaten raw or lightly steamed.
* cause gases.
* comes in just about every color of green.
* contains a lot of glutamine, an amino acid that has been shown to heal ulcers
  - chemicals that help heal both gastric and duodenal ulcers
  - insoluble fiber in the form of cellulose
  - nutrients that help to heal stomach ulcers and improve varicose veins
  - oltipraz, brassinin and phenethylisothiocyanate
* cool season vegetable which can be produced in the spring, fall and winter in Georgia.
  - which is thought to help protect against carcinogens
  - vegetable, which contains cancer-fighting compounds called indoles
* difficult crop to grow because it is susceptible to many insect and disease pests.
* discourages breast cancer.
* grown commercially under normal conditions biennial.
* hardy vegetable that grows well in fertile soil.
* hardy, cool-season crop that does best under uniform cool, moist conditions.
* high-fiber vegetable and is low in sodium, too.
* is also a source of potassium and fiber
  - staple diet
  - an excellent source of vitamin C and a good source of folacin and fiber
  - damn hard to dehydrate without turning brown
  - fermented to make German sauerkraut and Korean kimshi
  - good hot, particularly when cooked with meats, but also great cold as coleslaw
* is grown in fields
  - the cooler, coastal regions of California
  - hardy, inexpensive and keeps well as sauerkraut
  - harvested when it reaches adequate size, depending on variety and growing conditions
  - important in diets because it cruciferous vegetable which helps fight cancer
  - more susceptible to wire stem and downy mildew than Chinese cabbage
* is the food of choice for numerous hungry worms
  - only salad green that never harbours parasites which infests humans
* is used in salads or coleslaw, boiled, baked, processed into sauerkraut, or pit stored
  - slaw, salads, sauerkraut and cooled dishes
* lasts many, many days un-refrigerated.
* makes a crunchy and nutritious alternative to the iceberg lettuce normally used in tacos.
* member of the large family of cruciferous vegetables, which are rich in nutrients.
* most important Chinese vegetable, and they enjoy eating lots of it.
* prefer cool temperatures and full sun.
* provides a lot of nutrition for a few calories.
* readily absorbs moisture from the air.
* require cool conditions
  - deep, fertile and well drained soils
* shallow rooted crop.
* tends to cook-down as it cooks.
* usually is inexpensive, and it keeps longer than lettuce.
* very close relative of broccoli.

### vegetable | cabbage:

Red cabbage
* are plants.
* contains a chemical that acts as an indicator
  - pigment called flavin
  - the pigment anthocyanin and is used for pickling
* differs only in color.
* has almost twice the dietry fibre of regular cabbage.
* is loose-leafed in red to purple hues.

Savoy cabbage
* has a tender texture and is mostly used for salads
  - attractive, crinkled leaves that form a looser head
* is pale- to dark green with crinkled leaves, overlapped in a loose head.