Cabbage is a biennial plant that can be leafy green, red (purple), or white (pale green) for its densely leafed heads. There are several cultivars of cabbage. It is slid from the wild cabbage (B. oleracea var. oleracea) and is one of the brassicas, or “cole crops,” which means that it is similar to broccoli and cauliflower (var. botrytis); Brussels sprouts, varieties gemmifera); and the var. Savoy cabbage sabauda).

A cabbage by and large weighs somewhere in the range of 500 and 1,000 grams (1 and 2 lb). Smooth-leafed, firm-headed green cabbages are the most well-known, with smooth-leafed purple cabbages and crease leafed savoy cabbages of the two tones being more uncommon. Cabbages can get quite big when there are a lot of sunny days, like in the summer at high northern latitudes.

The largest cabbage weighed 62.71 kilograms (138 pounds, 4 ounces) in 2012. Cabbage heads are typically harvested in the first year of the plant’s life cycle; however, seed-producing plants are permitted to grow for an additional year and must be kept distinct from other cole crops to prevent cross-pollination. Numerous pests, bacterial and fungal diseases, and nutrient deficiencies are common problems for cabbage.