Cabbage is a leafy, biennial plant with a short stem and a dense, globular head of leaves. The leaves can be green, red, purple, white, or pale green, and the outer leaves are usually larger than the inner ones. Cabbage is a member of the cruciferous vegetable family, Brassica oleracea, and is closely related to cauliflower, broccoli, Brussels sprouts, and savoy cabbage. It’s likely that cabbage was domesticated in Europe before 1000 BC.
Cabbage is grown as an annual vegetable crop for its edible heads, which can weigh between 500 and 1,000 grams (1 and 2 lb). The heads can be prepared in many ways, including pickled, fermented, steamed, stewed, roasted, sautéed, braised, or eaten raw. Small, firm heads are often used for canning.
Cabbage can interact with some medications, including:
- Acetaminophen: Cabbage may increase the breakdown of acetaminophen, which could make it less effective
- Liver medications: Cabbage may affect how quickly the liver breaks down these medications
- Warfarin: Cabbage contains vitamin K, which helps blood clot, and warfarin is used to slow blood clotting
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