Cabbage

1. Cabbage By: Angela Warren

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. Don’t Forget This Legend • That babies came from cabbage patches.

8. 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

9. 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.

10. 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.

11. 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.

12. 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.

13. Nutrient Label http://www.nutritiondata.com/foods-cabbage011000000000000000000.html

14. Good News • Cabbage is very low in Saturated Fat and Cholesterol. It’s 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.

15. 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.

16. 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.

17. 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.

18. 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 it’s odor when being cooked and it’s reputation of promoting flatulence.

19. 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

20. Cooking Instructions • Directions:Cover 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 URL:http://www.cdkitchen.com/recipes/recs/495/Baked_Cabbage_Bundles47771.shtmlRecipe ID: 2697

21. 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/aa031201a.htm