Bryan McAllister’s personal reference notebook
July 27, 2026Short & citedBlog
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Field Notes • Vegetable

Cabbage

Cabbage is a leafy vegetable in the species *Brassica oleracea*, commonly grown for its dense head of leaves.

Updated July 27, 20261 min readCited sources

Cabbage is a cultivated leafy vegetable in the species *Brassica oleracea*, grown for its dense head of leaves. It is closely related to broccoli, cauliflower, Brussels sprouts, and kale, and is widely grown in Canada, especially in Québec and Ontario.

What it is

Cabbage is a biennial plant in the mustard family (Brassicaceae), usually grown as an annual. It produces a short stem and a compact head of overlapping leaves. Common colours include green, red or purple, and white or pale green.

Culinary and cultivation

Cabbage is versatile: eaten raw in coleslaw, cooked in soups and stews, or fermented into sauerkraut and kimchi. In Canada, it is widely cultivated, with significant production in Québec and Ontario. The plant is grown as an annual even though it is biennial by nature.

Botanical relationships

Cabbage belongs to *Brassica oleracea*, the same species as broccoli, cauliflower, Brussels sprouts, and kale. Cultivated forms include green cabbage, red cabbage, and savoy cabbage. It is one of several crops derived from wild cabbage.

In short

  • Cabbage is a cultivated form of *Brassica oleracea* grown for its compact head of leaves.
  • It is available in green, red/purple, and white varieties.
  • Cabbage is closely related to broccoli, cauliflower, Brussels sprouts, and kale.
  • It is eaten raw, cooked, or fermented in dishes such as sauerkraut and kimchi.
Canadian angle

Cabbage is widely grown and eaten in Canada, and Canadian sources note domestic production, especially in Québec and Ontario.

Quick questions

What is cabbage?
Cabbage is a cultivated leafy vegetable in *Brassica oleracea*, grown for its dense head of leaves.
What colours can cabbage be?
Common cabbage varieties are green, red or purple, and white or pale green.
How is cabbage commonly eaten?
It is commonly eaten raw, cooked, or fermented, including in coleslaw, sauerkraut, and kimchi.

Sources

  1. Encyclopaedia Britannica — https://www.britannica.com/plant/Brassica-oleracea
    Supports: Cabbage as a cultivated form of *Brassica oleracea* in the mustard family
  2. The Canadian Encyclopedia — https://thecanadianencyclopedia.ca/en/article/cabbage
    Supports: Botany, cultivation, and Canadian production of cabbage
  3. Wikipedia — https://en.wikipedia.org/wiki/Cabbage
    Supports: General description, colours, and relationship to other brassica crops
  4. Merriam-Webster — https://www.merriam-webster.com/dictionary/cabbage
    Supports: Definition as a leafy garden plant with a dense globular head
  5. FoodPrint — https://foodprint.org/real-food/cabbage/
    Supports: Cabbage uses and relationship to other brassicas