Cabbage (Brassica oleracea or variants) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense leaved heads. Generally, a cabbage weighs between 500 to 1,000 grams (1 to 2 lb). Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colors being rarer. This cool-season crop grows best when daytime temperatures are in the 60s F. Direct-seed or transplant spring crops for fresh use in summer. Cabbage heads are generally picked during the first year of the plant’s life cycle, but plants intended for seed can grow a second year and must be kept separate from other Cole crops to prevent cross-pollination.

Cabbage is prone to several nutrient deficiencies, pests, and bacterial and fungal diseases. Cabbage is a good source of vitamin A, B1, B2, C, K, dietary fiber, and various antioxidants. The American Cancer Society strongly urges an increased intake of cabbage and other Brassicas in the diets of North Americans. Eating lots of cabbage may also protect the eyes from macular degeneration. To preserve its vitamins and mineral content, do not overcook cabbage. Store cut cabbage in the refrigerator in a plastic bag with holes and use it as soon as possible.