What is the difference between cabbage and lettuce?

and by this I mean appearance and taste.
What is the difference between cabbage and lettuce?
CABBAGE:::



The cabbage (Brassica oleracea Capitata Group) is a plant of the Family Brassicaceae (or Cruciferae). It is a herbaceous, biennial, and dicotyledonous flowering plant with leaves forming a characteristic compact cluster. Cabbages grown late in autumn and in the beginning of winter are called coleworts.

The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region. It was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "it is first of all the vegetables".[1]. The English name derives from the Normanno-Picard caboche ("head"). Cabbage was developed by ongoing artificial selection for suppression of the internode length. The dense core of the cabbage is called the babchka. It is related to the turnip.

Uses



The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. The so-called 'cabbage head' is widely consumed raw, cooked, or preserved in a great variety of dishes. Cabbage is a leaf vegetable.

[edit]Raw

Raw cabbage is usually sliced into thin strips or shredded for use in salads, such as coleslaw. It can also replace iceberg lettuce in sandwiches. Cabbage is an excellent source of Vitamin C.

[edit]Cooked

Cabbage is often added to soups or stews. Cabbage soup is popular in central Europe and eastern Europe, and cabbage is an ingredient in some kinds of borscht. Cabbage is also used in many popular dishes in India. Boiling tenderizes the leaves and releases sugars, which leads to the characteristic "cabbage" aroma. Boiled cabbage has become stigmatized in North America because of its strong cooking odor and the belief that it causes flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an opportune source of vitamins and dietary fiber. Stuffed cabbage is an East European delicacy. The leaves are softened by parboiling or placing the whole head of cabbage in the freezer, and then filled with chopped meat and/or rice.

[edit]Fermented and preserved

Cabbage is the basis for the German sauerkraut and Korean kimchi. To pickle cabbage it is placed in a jar, covered with water and salt, and left in a warm place for several days to ferment. Sauerkraut was historically prepared at home in large batches, as a way of storing food for the winter. Cabbage can also be pickled in vinegar with various spices, alone or in combination with other vegetables. Korean baechu kimchi is usually sliced thicker than its European counterpart, and the addition of onions, chilies, minced garlic and gingers is common.

[edit]Medicinal properties

In European folk medicine, cabbage leaves are used to treat acute inflammation.[2] A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.[3]

Cabbage contains significant amounts glutamine, an amino acid, which has anti-inflammatory properties.

It is a source of indol-3-carbinol, or I3C, a compound used as an adjuvent therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus (usually types 6 and 11) that causes growths in the airway that can lead to death.

[edit]Varieties



There are many varieties of cabbage based on shape and time of maturity. Traditional varieties include "Late Flat Dutch", "Early Jersey Wakefield" (a conical variety), "Danish Ballhead" (late, round -headed). Savoy Cabbage has a round head with crinkled leaves. Red cabbage is a small, round headed type with dark red leaves. Krautman is the most common variety for commercial production of sauerkrauts.Cultivation







Cabbage garden in Shanghai, China.

Broadly speaking, cabbage varieties come in two groups, early and late. The early varieties mature in about 45 days. They produce small heads which do not keep well and are intended for consumption while fresh. The late cabbage matures in about 87 days, and produces a larger head.

Cabbage can be started indoors or sowed directly. Like all brassicae, cabbage is a cool season crop, so early and late plantings do better than those maturing in the heat of the summer.

Control of insect pests is important, particularly in commercial production where appearance is a driver of success. The pesticides sevin and malathion are both listed for use on cabbage. The caterpillars of some butterflies in the family Pieridae (the "whites") feed on brassicas and can be serious pests; see also List of Lepidoptera that feed on Brassica.

Cabbages keep well and were thus a common winter vegetable before refrigeration and long-distance shipping of produceRelated Brassica oleracea varieties



Besides cabbage proper, the species Brassica oleracea has many distinctive cultivars, which are commonly known by other names: broccoli (Italica Group), cauliflower (Botrytis Group), kale, collard greens, and spring greens (Acephala Group), kohlrabi (Gongylodes Group), brussels sprouts (Gemmifera Group), Chinese kale or Chinese broccoli (Alboglabra Group), broccolini (Italica × Alboglabra Group), and broccoflower (Italica × Botrytis Group).



LETUCCE:::



The Lettuce (Lactuca sativa) is a temperate annual or biennial plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. In many countries, it is typically eaten cold and raw, in salads, hamburgers, tacos, and many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as use of the leaf. Both the English name and the Latin name of the genus are ultimately derived from lac, the Latin word for “milk”,[2] referring to the plant’s milky juice. Mild in flavour, it has been described over the centuries as a cooling counterbalance to other ingredients in a salad.[3] However it has been humorously described by filmmaker John Waters in his humorous essay, 100 Things I Hate. He refers to iceberg lettuce as "the polyester of greens".[4]

The lettuce plant has a short stem initially (a rosette growth habit), but when it blooms the stem lengthens and branches, and it produces many flower heads that look like those of dandelions, but smaller. This is called bolting. When grown to eat, lettuce is harvested before it bolts. Lettuce is used as a food plant by the larvae of some LepidopteraThere are six commonly recognised Cultivar Groups of lettuce which are ordered here by head formation and leaf structure; there are hundreds of cultivars of lettuce selected for leaf shape and colour, as well as extended field and shelf life, within each of these Cultivar Groups:

Butterhead, also called Boston or Bibb, forms loose heads; it has a buttery texture. Butterhead cultivars are most popular in Europe.

Chinese lettuce types generally have long, sword-shaped, non-head-forming leaves, with a bitter and robust flavour unlike Western types, appropriate for use in stir-fried dishes and stews. Chinese lettuce cultivars are divided into “stem-use” types (called celtuce in English), and “leaf-use” types such as youmaicai (Chinese: 油麦菜; pinyin: yóumàicài) or shengcai (生菜).

Crisphead, also called Iceberg, which form tight, dense heads that resemble cabbage. They are generally the mildest of the lettuces, valued more for their crunchy texture than for flavour. Cultivars of iceberg lettuce are the most familiar lettuces in the USA. The name Iceberg comes from the way the lettuce was transported in the US starting in the 1920s on train-wagons covered in crushed ice, making them look like icebergs.

Looseleaf, with tender, delicate, and mildly flavoured leaves. This group comprises oak leaf and lollo rosso lettuces.

Romaine, also called Cos, is a head-forming type with elongated leaves.

Summer Crisp, also called Batavian, which form moderately dense heads with a crunchy texture; this type is intermediate between iceberg and looseleaf types.

Some lettuces (especially iceberg) have been specifically bred to remove the bitterness from their leaves. These lettuces have a high water content with very little nutrient value.[citation needed] The more bitter lettuces and the ones with pigmented leaves contain antioxidants.[citation neededLactucarium (or “Lettuce Opium”) is a mild opiate-like substance that is contained in all types of lettuce. Both the Romans and Egyptians took advantage of this property eating lettuce at the end of a meal to induce sleep.[5]

Lettuce is a fat free, low calorie and saturated fat free food. It is a valuable source of vitamin A and folic acid

The largest lettuce head weighed 11 kg (25 lb), of the Salad Bowl cultivar, grown by Colin Bowcock of Willaston, England, in 1974.

In the United States, 95% of all head lettuce is grown in California and Arizona.

Yazidis consider eating lettuce taboo.

[edit]
Reply:you've never seen a cabbage ? cabbage is much thicker leaved + has a somewhat sweeter taste when eaten raw compared to iceburg lettuce
Reply:Cabbage usually boiled skin is green and bottom has a milky white appearance, lettuce eaten raw skin is green and bottom part is white but not as white as cabbage if that helps......Cabbage is usually unwrapped and lettuce is wrapped in plastic.
Reply:Texture is the biggest. I mean you can't make cole-slaw out of lettuce. Lettuce is soft to the chew but cabbage is chewy.
Reply:Caitlin,



You have to be kidding. Are you taking the mickey or are you just stupid?



Go into your supermarket and look at a lettuce, then look at a cabbage and you will see the difference.



Cabbage is normally cooked or used uncooked in things like sauerkraut.



Lettuce is uncooked and used in a salad.



Why ask such a stupid question and of course how stupid of me to answer it???!!!
Reply:You must be talking about green iceburg lettuce.. yes it looks like cabbage. Iceberg lettuce is the cheapest lettuce that they use in most cheap commercial salads. The white cruchie one. For sure you have eaten it.

Now cabbage has thicker leaves, you cant eat it like lettuce it is tough and has a cauliflower like smell to it and taste. It is used in coleslaw and is cooked in soups and used for cabbage rolls. It has a very distinctive taste.