Cabbage is actually what we usually call cabbage, cabbage and cabbage. This kind of vegetable is quite common in our North and plays an important role in the supply of vegetables throughout the year, especially in solving the problem of off-season supply of vegetables.
Common cabbage can be divided into three categories according to the shape of leaf ball:
Good quality cabbage: the leaf ball is dry, tender and glossy, the ball is compact and even, without crack, moss, mechanical injury, spherical surface is clean, no disease and insect, no withered and rotten leaves, with 3-4 outsourcing green leaves.
Secondary cabbage: the ball is not tight, not fresh or the central water is wilting, the outer leaves turn yellow or there are a few insect bites on the leaves. Poor quality cabbage -- the ball of leaves is welded or mossed, with mechanical injury or rot of outer leaves, serious diseases and insect pests, and insect manure.
Tip type: the leaf ball is small and sharp, almost bovine heart-shaped, the inner stem is long, the middle rib is thick, the quality is medium, most of them are early maturing small varieties. The main varieties are Xiao niuxin, Da niuxin, etc.
Round head type: the leaf ball is round, light green, smooth and tidy, with solid core and good quality. The single ball weighs 0.5-1.5kg. Most of them are early or medium-sized varieties.
Flat head type: the leaf ball is oblate, large, compact and weighs more than 1.5kg. Most of them are large and medium-sized late maturing varieties.