Cabbage

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Cabbage

• By Angela Warren

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Cabbage History

• One of the most ancient vegetables
• Cabbage has been cultivated for more than 4,000
  years and domesticated for over 2,500 years.
• Since cabbage grows well in cool climates, yields
  large harvests, and stores well during winter, it
  became a major crop in Europe.

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History Continued

• It was French navigator Jacques Cartier who
  brought cabbage to the Americas in 1536.
• Other related cabbage cousins in the cruciferous
  family are Brussels sprouts, broccoli, kale,
  kohlrabi, and cauliflower.
• William Collingwood of England was recognized for
  growing the largest cabbage which weighed 123
  pounds during 1865.

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Still History

• The botanical name for cabbage is brassica
  oleracea capitata
• The English name cabbage comes from the French
  caboche, meaning head.
• The Celts brought cabbage to Europe from Asia
  around 600 B.C.

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Legends and Myths

• Greeks and Romans thought cabbage could cure any
  illness.
• Egyptian pharaohs would eat large amounts of
  cabbage before a night of drinking, thinking it
  would allow them to drink more alcohol and not
  feel the effects.
• Captain Cook swore that sauerkraut would save
  wounded soldiers from gangrene in 1769.

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More Legends

• Cabbage is said to contain chemicals that can
  prevent colon and rectal cancer.
• Greeks used fresh white cabbage juice to relieve
  sore and infected eyes.
• White cabbage juice dabbed on mouth ulcers will
  make them heal faster.
• People who suffer from gastritis should drink
  fresh cabbage juice.

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Dont Forget This Legend

• That babies came from cabbage patches.

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Cabbage Varieties

• There are over 400 different varieties of
  cabbage.
• There are round to conical in shape, with flat or
  curly, tight or loose leaves.
• The leaves can be found in green, white, red,
  purple, and light green.
• The most common is the round, light green or
  white head variety

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Red and Purple Cabbage

• They take longer to mature
• They are generally not as tender as the green and
  white varieties.
• The juice of red cabbage can be used as a pH
  indicator.

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Benefits of Cabbage

• Anti-inflammatory vegetable
• Contains lactic acid that acts to disinfect
  colon.
• Can be used to reduce headache pain.
• Anti-cancer properties and good for treating skin
  conditions
• Drinking cabbage juice from the stem is a good
  remedy for ulcers.

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Cabbage Selection

• All varieties are available year-round and weigh
  from 1 to 7 pounds.
• Cabbage heads should be large and compact (not
  fluffy).
• Heavy for their size
• Tender green leaves showing no evidence of damage
  or insect nibbles.

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Still Selecting.

• Check the bottom of the cabbage to be sure the
  leaves are not beginning to separate from the
  stem, which is an indication of age.
• Fresh cabbage will have a generous amount of
  outer leaves.
• Do not buy precut cabbage, the leaves may have
  already lost their vitamin C.

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Nutrient Label
http//www.nutritiondata.com/foods-cabbage01100000
0000000000000.html
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Good News

• Cabbage is very low in Saturated Fat and
  Cholesterol. Its also a good source of Vitamin
  A, Thiamin, Vitamin B6, Calcium, Iron, Vitamin C,
  Folate, Potassium, and Magnesium.
• However, a large portion of the calories in
  cabbage come from sugars.

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Preparation

• Do not wash cabbage until you are ready to use
  it.
• Avoid slicing or shredding in advance, it may
  cause lose of vitamin C content.
• If you must prepare it an hour or more in advance
  before cooking, place it in a plastic bag, sealed
  tightly, and refrigerate it.

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Cooking Cabbage

• Boiling tenderizes the leaves and converts some
  of their starch into sugars.
• This develops a cabbage aroma.
• Cabbage is also consumed as sauerkraut which is
  made from fermented cabbage heads.
• Lightly cooking cabbage in a pan has a delicate
  flavor and pleasant aroma.

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Cooking Tips

• Complimentary herbs and spices for cabbage
  include celery seed, mustard seed, nutmeg,
  savory, tarragon, garlic, caraway seed, dill
  weed, black pepper, and thyme
• Good companion vegetables are potatoes, leeks,
  onion, and carrots
• Also paired well with corned beef and sausage.

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Random Thoughts

• Many people will not cook cabbage simply because
  of the odor, which is to many like rotten eggs
  and ammonia.
• Cabbage contains sulfur compounds that actually
  multiply during the cooking process
• Boiled cabbage has a bad reputation because of
  its odor when being cooked and its reputation
  of promoting flatulence.

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Baked Cabbage Bundles

• Ingredients
• 1/2 cup walnuts, chopped
• soy sauce
• 12 large cabbage leaves
• boiling water
• 1 cup onions, chopped
• 1 teaspoon tasted sesame oil
• 1 cup cooked brown rice

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Cooking Instructions

• DirectionsCover walnuts with light coating of
  soy sauce and roast in oven at 300 degrees F. for
  about 8 minutes.
• Cook cabbage by your preferred method and set
  aside 12 leaves.
• Cook onions in sesame oil until golden. Combine
  rice, onions, and walnuts in bowl, adding a
  little soy sauce to increase flavor if desired.
  Roll this mixture into cabbage leaves and bake at
  350 degrees F. for about 12 minutes.
• This recipe for Baked Cabbage Bundles
  serves/makes 8.
• Recipe URLhttp//www.cdkitchen.com/recipes/recs/
  495/Baked_Cabbage_Bundles47771.shtmlRecipe ID
  2697

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References

• About Inc. Retrieved April 8 2006, from,
  http//www.themediadrome.com/content/articles/food
  _articles/cabbage.htm
• The Media Drome. Retrieved April 8 2006,
  from,http//homecooking.about.com/library/weekly/a
  a031201a.htm