Cabbage

Cabbage (Brassica oleracea var. capitata) is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its densely-leafed heads. It belongs to the cruciferous vegetable family, closely related to broccoli, kale, and Brussels sprouts. cabbage is cultivated globally and is a versatile ingredient, enjoyed raw in salads (coleslaw), fermented (sauerkraut), cooked, steamed, or pickled. Different varieties have distinct textures and flavors, ranging from the crispness of green cabbage to the sweeter, more tender leaves of Savoy cabbage. It is a source of vitamins C and K, fiber, and various antioxidants.

Cabbage meaning with examples

• The chef carefully sliced the crisp green cabbage for the coleslaw, ensuring each strand was the perfect size for the creamy dressing. The family loved eating it, but it was usually only eaten with a family meal. The crunch added a refreshing element to the barbeque. Many people grew cabbage at home because of its ability to thrive in their backyards. Some also added purple cabbage which gave the salad a great color.
• Grandma always made the best sauerkraut, fermenting the shredded cabbage in a large crock for weeks, creating that distinctive sour flavor. The tangy taste was a hit with everyone. It was usually eaten for Christmas dinner, with turkey or ham. She took pride in using the cabbage from her own garden. Many thought her sauerkraut was the best.
• In the market, a wide variety of cabbage was available, from the familiar green heads to vibrant red and speckled Savoy cabbages. The grocer suggested buying Savoy cabbage for cooking, which could provide more texture to the dinner table. It was also great because it would have more nutrients for the meal. The consumers loved the choice they had.
• During the harvest, the farmers carefully gathered the ripe cabbage heads from the field, ensuring each one was intact and ready for distribution. They made sure that there was enough for everyone. Some of the cabbage was sent to the market, others stayed on the farms to be used. Some got sent for processing and to companies that would make sauerkraut.
• The traditional Irish stew recipe incorporated chunks of cabbage, adding a subtle sweetness and hearty texture to the comforting dish. The cabbage was cooked, steaming, along with the carrots and potatoes, making the meal delicious. The family looked forward to having it. The aroma filled the kitchen. It was a warm and inviting meal.