Veggie & Fruit Guide
Veggie & Fruit- Please select from abc list
Cabbage
The botanical name for cabbage is Brassica oleracea capitata. The English
name cabbage is derived from the French word for head, caboche, which refers
to its round shape.
Cabbage is a member of the cruciferous vegetable
family, which also includes broccoli, cauliflower, Brussels sprouts and
kale. Hundreds of varieties of cabbages are grown throughout the world, but
the most common in South Africa are green, red, Savoy, Chinese and Bok
Choy/Pak Choy.
Cabbage is not only extremely versatile, but also nutritious,
contributing fibre, antioxidants, phytochemicals and vitamins to the diet.
Serving Size
1 cup of raw cabbage
or ½ cup cooked (80g) provides 1 serve of vegetables.
Seasonal Availability & Description by
Variety
Green cabbage
Green cabbage is the most common
cabbage. It has a firm head, conical shape cabbage
and is available year round.
Red cabbage
This variety is a deep purple
colour and has a firm head.
Savoy cabbage
The texture of this variety is
crinkly and soft, while the head is round. It has a
mild flavour and is often used in recipes for
stuffed cabbage leaves. The unusual wrinkly
appearance of the leaves make them a decorative
alternative to green cabbage.
Chinese cabbage
This variety has an elongated
head and is light green in colour. The leaves are
crisp and delicately flavoured.
Bok Choy / Pak Choy (Chinese chard)
Bok Choy has white stalks with
full, green leaves. The stalks are crunchy, mild and
juicy, while the leaves are tender and their flavour
is more like cabbage.
