id: 851

name: Cabbage

flavor_bible_name_variants: cabbage with corned beef brisket,corned beef and cabbage

flavor_bible_pairings_ids: apples and apple cider,bacon,bay leaf,beef,bell peppers red,butter unsalted,caraway seeds,carrots,celery leaves,celery salt,celery seeds,champagne,cheese cheddar,cheese feta,cheese goat,cheese parmesan,cheese swiss,cheese taleggio,cheese teleme,chestnuts,chicken,chili sauce,chile peppers dried red,chile peppers fresh green,cilantro,clove,coconut,coleslaw,coriander,corned beef,cream,cumin,curry leaves,dill,duck,fat rendered chicken,fat duck,fennel,fennel seeds,game birds,garlic,ginger,ham,horseradish,jicama,juniper berries,lemon juice,lime juice,marjoram,mayonnaise,meats,mushrooms,mustard,mustard oil,mustard seeds black,oil peanut,oil sesame,olive oil,olives,onions,paprika,parsley,pasta,pecans,pepper black,pepper white,poppy seeds,pork,potatoes,poultry,prosciutto,red pepper flakes,rice,salmon,salt kosher,salt sea,savory,shallots,sour cream,soy sauce,spinach,stock chicken,sugar,tarragon,thyme,tomatoes,vinaigrettes,vinegar champagne,vinegar cider,vinegar red wine,vinegar sherry,vinegar white wine,wine white

status: draft

source: foodb,flavor_bible

food_db_name: Cabbage

flavor_db_name_variants: cabbage

name_scientific: Brassica oleracea var. capitata

description: Cabbage (Brassica oleracea or variants) is a leafy green biennial, grown as an annual vegetable for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower and brussels sprouts, it descends from B.  oleracea var. oleracea, a wild field cabbage. Cabbage heads generally range from 1 to 8 pounds (to kg), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants' life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of cabbage and other brassicas (these plants are combined by the FAO for reporting purposes) for calendar year 2010 was almost 58,000,000 metric tons . Almost half were grown in China. Cabbages are prepared in many different ways for eating, although pickling, in dishes such as sauerkraut, is the most popular. Cabbage is a good source of beta-carotene, vitamin C and fiber. Cabbage when contaminated is sometimes a source of food-borne illness in humans.

itis_id: 526962

wikipedia_id: Cabbage

picture_file_name: Cabbage.jpg

picture_content_type: image/jpeg

picture_file_size: 2217174

picture_updated_at: 2020-04-17T16:22:43.000Z

legacy_id: null

food_group: Vegetables

food_subgroup: Cabbages

food_type: Type 1

created_at: 2012-09-05T15:25:14.000Z

updated_at: 2020-04-17T16:22:45.000Z

creator_id: 2

updater_id: 2

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: 3716

export_to_foodb: true

public_id: FOOD00851