The word "cultivated cabbage" is spelled as /ˈkʌltɪveɪtɪd ˈkæbɪdʒ/. The first syllable "cul" is pronounced as "kʌl", followed by "ti" pronounced as "tɪ", "ve" as "veɪ", and "ted" as "tɪd". The second part of the word starts with "cab" pronounced as "kæb", followed by "bage" pronounced as "bɪdʒ". This word refers to a type of cabbage that is grown in gardens or farms, and is different from wild cabbage that is found in coastal regions.
Cultivated cabbage, also known as Brassica oleracea var. capitata, is a biennial leafy vegetable that belongs to the family Brassicaceae. It is one of the most common and widely cultivated cruciferous vegetables globally. The term "cultivated cabbage" specifically refers to a variety of cabbage that has been selectively bred and developed over generations for its unique characteristics and culinary purposes.
Cultivated cabbage typically forms a dense round or oval-shaped head composed of tightly packed leaves that range in color from pale green to dark green, occasionally with reddish or purplish tinges. The leaves have a smooth or slightly wrinkled surface and feature prominent veins. The inner leaves are often more tender and have a milder flavor compared to the outer leaves. The head can vary significantly in size depending on the variety and growing conditions.
Cultivated cabbage is commonly consumed cooked or raw and is highly versatile in various culinary preparations. It is especially popular in salads, coleslaws, stir-fries, sauerkraut, and as a key ingredient in dishes such as cabbage rolls, stuffed cabbage, and kimchi. In addition to its culinary uses, it is recognized for its nutritional value, being rich in vitamins A, C, and K, as well as dietary fiber and various beneficial phytochemicals.
Due to its adaptability to different climates and its long history of selective breeding, cultivated cabbage has given rise to numerous cultivars with distinct characteristics, including different head sizes, colors, textures, and levels of resistance to diseases or pests. This diversity ensures that cultivated cabbage remains a staple vegetable in many diets worldwide.
The etymology of the phrase "cultivated cabbage" can be broken down as follows:
1. Cultivated: The word "cultivated" comes from the Latin word "cultivatus", which is the past participle of "cultivare", meaning "to till, farm, or cultivate". It is derived from the stem of "colere", which translates to "to till the soil, inhabit, or worship". This Latin term evolved into Middle English as "cultivat" before eventually becoming "cultivated" in Modern English.
2. Cabbage: The word "cabbage" is derived from the Old French term "caboche", which means "head or cabbage". It was derived from the Late Latin term "caput" meaning "head". The term was influenced by the Latin word "caulis", which specifically referred to the cabbage stalk or stem.