Cabbage is a biennial leafy green grown as an annual vegetable for its densely-leaved heads. Cabbage is closely related to the other Cole crops like broccoli, cauliflower and Brussels sprouts.

Cabbage heads generally weigh from 1 to 8 pounds and are green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages are rarer.

Cabbage heads are picked during the first year of the plants’ life cycles. Those intended for seed are allowed to grow a second year. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases.

Almost half the world’s production is grown in China. Cabbages are prepared in many different ways for eating. Cabbage is a good source of beta carotene, vitamin C and fiber. Contaminated cabbage is a source of food borne illness in human beings.

Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising. Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both fresh market sales and processing.

Cabbage consumption varies widely around the world. Russians eat 44 lb per capita, while Belgians consume 10 lb, the Dutch 8.8 lb and Americans 8.6 lb.

The characteristic flavor of cabbage is caused by a sulfur containing compound. These are concentrated in the seeds. Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked hydrogen sulfide gas is produced.

Cole crops reduce the risks of colon and rectal cancers. Glucosinolates found in Cole crops detoxify the body and are responsible for their anti-carcinogenic properties.

Purple cabbage also contains anthocyanins which has been been proven to have anti-carcinogenic properties. Along with other Cole crops, cabbage is a source of a chemical that boosts DNA repair in cells and appears to block the growth of cancer cells. Research suggests that prolonged boiling of these vegetables reduces their anti-carcinogenic properties.

Cabbage has been linked to outbreaks of some food borne illness. C. botulism has been traced to the packaged coleslaw mixes, while the spores were found on whole cabbages that were acceptable in appearance.

Shigella species are able to survive in shredded cabbage. Two outbreaks of E. Coli in the United States have been linked to cabbage consumption.

Biological risk assessments have concluded that there is the potential for further outbreaks linked to cabbage, due to contamination at many stages of the growing, harvesting and packaging processes.

Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer.