Cabbage

Different varieties of cabbage

Cabbage is is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.

Quotes on cabbage:

• Cabbage is the one that surpasses all other vegetables; It can be eaten both cooked and raw. (Marcus Porcius Cato)
• Cabbage (s.m.). A vegetable familiar to our gardens and kitchens, about as big and wise as a man's head. (Ambrose Bierce)
• There must be a reason why cabbage was chosen to fake the generation site. (Gesualdo Bufalino)
• The military doctors of the Roman Empire had planned the diet of legionnaires to be invincible against the barbarians: cabbage against red meat, victory assured as with the magic potion of Asterix and Obelix. (Mario Pappagallo)
• Cabbage is good as food and chard as a remedy. (Talmud)
• Indole-tre-carbinol, a substance found in cabbage and related vegetables, is a powerful shield against certain female cancers. They are inexpensive vegetables and should be eaten every day even if, most likely, not everyone likes the taste of cabbage. (A caress to heal)
• Head of cabbage. (Italian idiom)

Italian idioms:

• Go and plant cabbage.
• Save goat and cabbage.
• Head of cabbage.

Italian proverbs:

• Reheated cabbage was never good.

Heated cabbage, friar evicted and returned servant were never good.

Tuscans:

• Cavol reheated and garzon returned, it was never good.
• Whoever puts the hell out of April, all year round he laughs at it.

Sources:

• Bradley, Fern Marshall; Ellis, Barbara W.; Martin, Deborah L., eds. (C.E.2009). The Organic Gardener's Handbook of Natural Pest and Disease Control. Rodale, Inc. ISBN 978-1-60529-677-7.
• Dixon, Geoffrey R. (C.E.2007). Vegetable Brassicas and Related Crucifers. Crop Production Science in Horticulture. Vol. 14. CAB International. ISBN 978-0-85199-395-9.
• Janick, Jules (C.E.2011). Plant Breeding Reviews. Vol. 35. John Wiley & Sons. ISBN 978-1-118-10049-3.
• Katz, Solomon H.; Weaver, William Woys (C.E.2003). Encyclopedia of Food and Culture. Vol. 2. Scribner. ISBN 978-0-684-80565-8.
• Maynard, Donald N.; Hochmuth, George J. (C.E.2007). Knott's Handbook for Vegetable Growers (5th ed.). Wiley. ISBN 978-0-471-73828-2.
• Ordas, Amando; Cartea, M. Elena (C.E.2008). "Cabbage and Kale". In Prohens, J.; Nuez, F (eds.). Vegetables I: Asteraceae, Brassicaceae, Chenopodiaceae, and Cucurbitaceae. Vol. 2. Springer. ISBN 978-0-387-72291-7.
• Tannahill, Reay (C.E.1973). Food in History. Stein and Day. ISBN 978-0-8128-1437-8.
• Toussaint-Samat, Maguelonne (C.E.2009). A History of Food (2nd ed.). Wiley-Blackwell. ISBN 978-1405181198.
• Wien, H. C.; Wurr, D. C. E. (C.E.1997). "Cauliflower, broccoli, cabbage and brussel sprouts". In Wien, H. C. (ed.). The Physiology of Vegetable Crops. CAB International. ISBN 978-0-85199-146-7.

Telated entries:

• Cauliflower