Brassica oleracea
Cabbage, a leafy green, red (purple), or white (pale green) biennial plant farmed as an annual vegetable crop for its dense-leaved heads, is made up of various varieties of Brassica oleracea. It is linked to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (B. oleracea var. oleracea). It is descended from wild cabbage (B. oleracea var. oleracea) and belongs to the "cole crops" or brassicas (var. sabauda).
Facts about cabbage
A cabbage weighs between 500 and 1,000 grams on average (1 to 2 lb). Smooth-leafed, firm-headed green cabbages are the most frequent, whereas smooth-leafed purple cabbages and crinkle-leafed savoy cabbages in both colors are less common. Cabbage may grow fairly large in conditions of lengthy bright days, such as those encountered in July at high northern latitudes.
The heaviest cabbage weighed 62.71 kg in 2012. (138 lb 4 oz). Cabbage heads are typically harvested during the first year of a plant's life cycle, but seed plants are allowed to develop for a second year and must be kept separate from other cole crops to avoid cross-pollination. Cabbage is susceptible to a variety of nutritional shortages, as well as pests, bacterial and fungal diseases.