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Cabbage. By: Angela Warren. 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.

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cabbage

Cabbage

By: Angela Warren

cabbage history
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.
history continued
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.
still history
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.
legends and myths
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.
more legends
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.
don t forget this legend
Don’t Forget This Legend
  • That babies came from cabbage patches.
cabbage varieties
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
red and purple cabbage
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.
benefits of cabbage
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.
cabbage selection
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.
still selecting
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.
nutrient label
Nutrient Label

http://www.nutritiondata.com/foods-cabbage011000000000000000000.html

good news
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.
preparation
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.
cooking cabbage
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.
cooking tips
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.
random thoughts
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.
baked cabbage bundles
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
cooking instructions
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
references
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