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What does Cabbage mean?

Definitions for Cabbage
ˈkæb ɪdʒcab·bage

This dictionary definitions page includes all the possible meanings, example usage and translations of the word Cabbage.

Princeton's WordNet

  1. cabbage, chounoun

    any of various types of cabbage

  2. boodle, bread, cabbage, clams, dinero, dough, gelt, kale, lettuce, lolly, lucre, loot, moolah, pelf, scratch, shekels, simoleons, sugar, wampumnoun

    informal terms for money

  3. cabbage, cultivated cabbage, Brassica oleraceaverb

    any of various cultivars of the genus Brassica oleracea grown for their edible leaves or flowers

  4. pilfer, cabbage, purloin, pinch, abstract, snarf, swipe, hook, sneak, filch, nobble, liftverb

    make off with belongings of others

Wiktionary

  1. cabbagenoun

    An edible plant (Brassica oleracea var. capitata) having a head of green leaves.

  2. cabbagenoun

    The leaves of this plant eaten as a vegetable.

    Cabbage is good for you.

  3. cabbagenoun

    A person with severely reduced mental capacities due to brain damage.

    After the car crash, he became a cabbage.

  4. cabbagenoun

    Cloth or clippings cabbaged or purloined by one who cuts out garments.

  5. cabbagenoun

    Money

  6. cabbagenoun

    Marijuana leaf, the part you don't smoke but have to first extract into cannabutter and bake into spacecake to get high off.

  7. cabbageverb

    To form a head like that of the cabbage; as, to make lettuce cabbage.

  8. cabbageverb

    To purloin or embezzle, as the pieces of cloth remaining after cutting out a garment; to pilfer.

Samuel Johnson's Dictionary

  1. CABBAGEnoun

    A plant.

    Etymology: cabus, Fr. brassica, Lat.

    The leaves are large, fleshy, and of a glaucous colour; the flowers consist of four leaves, which are succeeded by long taper pods, containing several round acrid seeds. The species are,
    1. The common white cabbage.
    2. The red cabbage.
    3. The Russian cabbage.
    4. The flat-sided cabbage.
    5. The sugar loaf cabbage.
    6. The early Battersea cabbage.
    7. The white Savoy cabbage.
    8. The green Savoy cabbage.
    9. The boorcole.
    10. The green broccoli.
    11. The Italian broccoli.
    12. The turnep-rooted cabbage.
    13. The cauliflower.
    14. The turnep cabbage.
    15. Curled colewort.
    16. The musk cabbage.
    17. Branching tree cabbage, from the sea coast.
    18. Brown broccoli.
    19. Common colewort.
    20. Perennial Alpine colewort.
    21. Perfoliated wild cabbage, with a white flower.
    22. Perfoliated cabbage, with a purple flower. The common white, red, flat, and long-sided cabbages, are chiefly cultivated for winter use; the seeds of which must be sown in the middle of March, in beds of good fresh earth. The Russian cabbage was formerly in much greater esteem than at present, and is rarely brought to the market. The early Battersea and sugar-loaf cabbages, are called Michaelmas cabbages; the season for sowing them is in the middle of July, in an open spot of ground. The Savoy cabbages are propagated for winter use, as being generally esteemed the better, when pinched by frost. The boorcole is never eaten till the frost has rendered it tender. The turnep cabbage was formerly more cultivated in England than at present; and some esteem this kind for soups, but it is generally too strong, and seldom good, except in hard winters. The curled colewort is more generally esteemed, and is fit for use after Christmas, and continues good until April. The musk cabbage has, through negligence, been almost lost in England, though, for eating, it is one of the best kinds we have; for it is always looser, and the leaves more crisp and tender, and has a most agreeable musky scent when cut. It will be fit for use in October, November, and December. The branching sea cabbage is found wild in England, and on the sea coast, and is sometimes gathered by the poor inhabitants in the spring, and eaten; but it is apt to be strong and bitter. The brown broccoli is by many esteemed, though it does not deserve a place in the kitchen garden, where the Roman broccoli can be obtained, which is much sweeter, and will continue longer in season. The Roman broccoli has large heads, which appear in the center of the plants like clusters of buds. The heads should be cut before they run up to seed, with about four or five inches of the stems; the skin of these stems should be stripped off, before they are boiled; they will eat very tender, and little inferiour to asparagus. The common colewort is now almost lost near London, where their markets are usually supplied with cabbage or Savoy plants instead of them; which, being tenderer and more delicate, are better worth cultivating. The perennial Alpine colewort is also little cultivated at present. The other two sorts of wild cabbage are varieties fit for a botanick garden, but are plants of no use. The cauliflowers have, of late years, been so far improved in England, as to exceed, in goodness and magnitude, what are produced in most parts of Europe; and, by the skill of the gardeners, are continued for several months together; but the most common season for them is in May, June, and July. Philip Miller.

    Cole, cabbage, and coleworts, which are soft and demulcent, without any acidity; the jelly, or juice, of red cabbage, baked in an oven, and mixed with honey, is an excellent pectoral. John Arbuthnot, on Aliments.

  2. To Cabbageverb

    a cant word among taylors. To steal in cutting clothes.

    Your taylor, instead of shreads, cabbages whole yards of cloth. John Arbuthnot, History of J. Bull.

Wikipedia

  1. Cabbage

    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.

ChatGPT

  1. cabbage

    Cabbage is a leafy green, red, or white biennial plant that is grown as an annual vegetable crop for its dense-leaved heads. It is a member of the genus Brassica and the mustard family, Brassicaceae. The leaves are usually consumed raw or cooked and are a common ingredient in a variety of dishes like salads, coleslaw, and soups. It is known for its high nutritional value and is a rich source of vitamin C and dietary fiber.

Webster Dictionary

  1. Cabbagenoun

    an esculent vegetable of many varieties, derived from the wild Brassica oleracea of Europe. The common cabbage has a compact head of leaves. The cauliflower, Brussels sprouts, etc., are sometimes classed as cabbages

  2. Cabbagenoun

    the terminal bud of certain palm trees, used, like, cabbage, for food. See Cabbage tree, below

  3. Cabbagenoun

    the cabbage palmetto. See below

  4. Cabbageverb

    to form a head like that the cabbage; as, to make lettuce cabbage

  5. Cabbageverb

    to purloin or embezzle, as the pieces of cloth remaining after cutting out a garment; to pilfer

  6. Cabbagenoun

    cloth or clippings cabbaged or purloined by one who cuts out garments

  7. Etymology: [OE. cabage, fr. F. cabus headed (of cabbages), chou cabus headed cabbage, cabbage head; cf. It. capuccio a little head, cappuccio cowl, hood, cabbage, fr. capo head, L. caput, or fr. It. cappa cape. See Chief, Cape.]

Wikidata

  1. Cabbage

    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.

Chambers 20th Century Dictionary

  1. Cabbage

    kab′āj, n. a well-known kitchen vegetable.—ns. Cabb′age-butt′erfly, a large butterfly whose larvæ injure the leaves of cabbage and other cruciferous plants; Cabb′age-moth, a moth whose larva feeds on the cabbage; Cabb′age-palm, Cabb′age-tree, a name given in different countries to different species of palm, the great terminal bud of which is eaten cooked like cabbage, or sometimes also raw in salads; Cabb′age-rose, a species of rose which has a thick form like a cabbage-head; Cabb′age-worm, the larva of the cabbage-butterfly or of the cabbage-moth. [Fr. caboche, head (choux cabus, a cabbage); from L. caput, the head.]

  2. Cabbage

    kab′āj, v.t. and v.i. to purloin, esp. a tailor of portions of a customer's cloth.—n. cloth so appropriated.

Dictionary of Nautical Terms

  1. cabbage

    Those principally useful to the seaman are the esculent cabbage-tree (Areca oleracea), which attains to a great height in the W. Indies. The sheaths of the leaves are very close, and form the green top of the trunk a foot and a half in length; this is cut off, and its white heart eaten. Also, the Crambe maritima, sea-kail, or marine cabbage, growing in the west of England.

Editors Contribution

  1. cabbage

    A type of cultivar, plant and seed created in various colors and species.

    Cabbage is grown and eaten in nearly every country around the world, we know at present of green cabbage and purple cabbage.


    Submitted by MaryC on May 26, 2016  

  2. cabbage

    A type of vegetable and food product.

    Cabbage is sold across the world as a vegetable and food product.


    Submitted by MaryC on May 26, 2016  

Surnames Frequency by Census Records

  1. CABBAGE

    According to the U.S. Census Bureau, Cabbage is ranked #60790 in terms of the most common surnames in America.

    The Cabbage surname appeared 331 times in the 2010 census and if you were to sample 100,000 people in the United States, approximately 0 would have the surname Cabbage.

    93.3% or 309 total occurrences were White.
    3% or 10 total occurrences were Black.
    1.5% or 5 total occurrences were of two or more races.

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Numerology

  1. Chaldean Numerology

    The numerical value of Cabbage in Chaldean Numerology is: 8

  2. Pythagorean Numerology

    The numerical value of Cabbage in Pythagorean Numerology is: 3

Examples of Cabbage in a Sentence

  1. Mark Twain:

    Cauliflower is nothing but Cabbage with a College Education.

  2. H.L. Mencken:

    An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup.

  3. Ambrose Bierce:

    Cabbage A familiar kitchen-garden vegetable about as large and wise as a man's head.

  4. Scott Henry:

    Green as you are cabbage looking

  5. Jake Baum:

    One of the soups that was most effective was a vegetarian soup with a fermented cabbage base, and you know, people do sing the praises of kimchi and other fermented cabbages, so maybe there's something in that.

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Popularity rank by frequency of use

Cabbage#10000#16414#100000

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Translations for Cabbage

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"Cabbage." Definitions.net. STANDS4 LLC, 2024. Web. 21 Nov. 2024. <https://www.definitions.net/definition/Cabbage>.

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