cabbage, chou (noun)
any of various types of cabbage
boodle, bread, cabbage, clams, dinero, dough, gelt, kale, lettuce, lolly, lucre, loot, moolah, pelf, scratch, shekels, simoleons, sugar, wampum (noun)
informal terms for money
cabbage, cultivated cabbage, Brassica oleracea (verb)
any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers
pilfer, cabbage, purloin, pinch, abstract, snarf, swipe, hook, sneak, filch, nobble, lift (verb)
make off with belongings of others
An edible plant (Brassica oleracea var. capitata) having a head of green leaves.
The leaves of this plant eaten as a vegetable.
A person with severely reduced mental capacities due to brain damage.
Cloth or clippings cabbaged or purloined by one who cuts out garments.
Marijuana leaf, the part you don't smoke but have to first extract into cannabutter and bake into spacecake to get high off.
To form a head like that of the cabbage; as, to make lettuce cabbage.
To purloin or embezzle, as the pieces of cloth remaining after cutting out a garment; to pilfer.
Cabbage is a leafy green biennial, grown as an annual vegetable for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts, it descends from B. oleracea var. oleracea, a wild field cabbage. Cabbage heads generally range from 1 to 8 pounds, and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages, it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants' life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases. The Food and Agriculture Organization of the United Nations reports that world production of cabbage and other brassicas for calendar year 2010 was almost 58,000,000 metric tons. Almost half were grown in China. Cabbages are prepared in many different ways for eating, although pickling, in dishes such as sauerkraut, is the most popular. Cabbage is a good source of beta-carotene, vitamin C, and fiber. Cabbage when contaminated is sometimes a source of food-borne illness in humans.
Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (var. sabauda). A cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. Cabbage was most likely domesticated somewhere in Europe in ancient history before 1000 BC. Cabbage use in cuisine has been documented since Antiquity. It was described as a table luxury in the Roman Empire. By the Middle Ages, cabbage had become a prominent part of European cuisine, as indicated by manuscript illuminations. New variates were introduced from the Renaissance on, mostly by Germanic-speaking peoples. Savoy cabbage was developed in the 16th century. By the 17th and 18th centuries, cabbage was popularised as staple food in central, northern, and eastern Europe. It was also employed by European sailors to prevent scurvy during long ship voyages at sea. Starting in the Early Modern Era, cabbage was exported to the Americas, Asia, and around the world.They can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, roasted, sautéed, braised, or eaten raw. Raw cabbage is a rich source of vitamin K, vitamin C, and dietary fiber. World production of cabbage and other brassicas in 2020 was 71 million tonnes, led by China with 48% of the total.
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