Cabbage: meaning, definitions and examples
๐ฅฌ
cabbage
[ หkรฆbษชdส ]
vegetable type
Cabbage is a leafy green, red, or white biennial plant from the family Brassicaceae, cultivated as an annual vegetable for its dense-leaved heads. It is a member of the cruciferous family and is known for being packed with nutrients and vitamins. Cabbage can be eaten raw in salads, fermented in dishes like sauerkraut, or cooked in various recipes. It is versatile and is often used in cuisines around the world.
Synonyms
Examples of usage
- I made a salad with fresh cabbage.
- Cabbage is an essential ingredient in coleslaw.
- Fermented cabbage makes delicious kimchi.
- Stir-fried cabbage can be a great side dish.
Translations
Translations of the word "cabbage" in other languages:
๐ต๐น repolho
๐ฎ๐ณ เคเฅเคญเฅ
๐ฉ๐ช Kohl
๐ฎ๐ฉ kol
๐บ๐ฆ ะบะฐะฟัััะฐ
๐ต๐ฑ kapusta
๐ฏ๐ต ใญใฃใใ
๐ซ๐ท chou
๐ช๐ธ repollo
๐น๐ท lahana
๐ฐ๐ท ์๋ฐฐ์ถ
๐ธ๐ฆ ู ูููู
๐จ๐ฟ zelรญ
๐ธ๐ฐ kapusta
๐จ๐ณ ๅทๅฟ่
๐ธ๐ฎ zelje
๐ฎ๐ธ kรกl
๐ฐ๐ฟ าัััาาะฐะฑะฐั
๐ฌ๐ช แแแแแฉแ
๐ฆ๐ฟ kษlษm
๐ฒ๐ฝ repollo
Etymology
The word 'cabbage' is derived from the Old North French 'caboche,' meaning 'head.' This term evolved through Middle English 'cabage,' reflecting its association with the vegetable's rounded shape. Historical references to cabbage date back thousands of years, with origins believed to be in the Mediterranean region. The plant was widely cultivated by ancient Romans and Greeks, who appreciated its nutritional benefits and versatility in cooking. Cabbage was brought to the Americas by early settlers, leading to a variety of local cultivars developed over time. Today, it remains a staple in many global cuisines, demonstrating its lasting popularity and importance in agriculture.