köken: Inherited from Old French chous, from Latin caulis, itself akin to or derived from Ancient Greek καυλός (kaulós).
aile: bête comme chou, bout de chou, chou à la crème, chou blanc, chou cabus, chou chinois, chou de Bruxelles, chou de chien, chou de Chine, chou frisé
cabbage · euphemistic form of cazzo; the frick, the heck
çekim: çoğul cavoli
eş: niente, nulla, corno, tubo, fico secco, acca
köken: Derived from Late Latin caulus, from Latin caulis,, through a southern Italian language. Possibly borrowed from Neapolitan cavolo or Sicilian cavulu. Doublet of caule.
several leaf vegetables, from the family Brassica oleracea · kale (plant) · cabbage (plant)
çekim: çoğul couves
köken: From Old Galician-Portuguese couve, from earlier *coue, from Latin caulem (“stem of a cabbage”), from Ancient Greek καυλός (kaulós, “stem”). Doublet of caule.
köken: Borrowed from Portuguese couve (“cabbage”), from Latin caulis (“stalk, stem”). Cognate with Punjabi ਗੋਭੀ (gobhī), Marathi कोबी (kobī), Bengali কপি (kopi), Assamese কবি (kobi), Manipuri ꯀꯣꯕꯤ (kobi). Some believe a derivative from Sanskrit गोजीह्विका (gojīhvikā), but it is unlikely.
especially cabbage, but including cauliflower and other varieties of Brassica oleracea
çekim: çoğul brassicae · tamlayan brassicae
köken: Unknown origin. Suggested derivations include a contraction of praesecāre, a compound of prae- (“before, in front”) + secāre (“to cut, to cut off”), interpreted as either “to cut off early” – referring to its harvesting during the autumn for early winter food – or as “to cut off the head”, attested in the latter sense in a Plautus comedy.
13th century. From Old Galician-Portuguese verça, verza, verssa, from Vulgar Latin *virdia (see for cognates), from syncopation of Latin viridia, neuter plural of viridis (“green”).