One of the most popular vegetables, that is often used in many salads. It is also used in the traditional cuisine of many countries.
Let’s find out more about the cabbage!
- Cabbage is a leafy green, red (purple), or white (pale green) plant.
- It is a biennial plant grown as an annual vegetable crop for its dense-leaved heads.
- It is descended from the wild cabbage.
- It belongs to the “cole crops” or brassicas.
- It is closely related to broccoli and cauliflower , Brussels sprouts (var. gemmifera), and Savoy cabbage (var. sabauda).
- Cabbage weights generally range from 500 to 1,000 grams (1 to 2 lb).
- Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer.
- Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large.
- As of 2012, the heaviest cabbage was 62.71 kilograms (138.25 lb).
- Cabbage heads are generally picked during the first year of the plant’s life cycle.
- Plants intended for seed are allowed to grow a second year.
- Also, they must be kept separate from other cole crops to prevent cross-pollination.
- Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.
- Cabbage was most likely domesticated somewhere in Europe before 1000 BC.
- Although savoys were not developed until the 16th century AD.
- By the Middle Ages, cabbage had become a prominent part of European cuisine.
- They can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed, braised, or eaten raw.
- Cabbage is a good source of vitamin K, vitamin C and dietary fiber.
- World production of cabbage and other brassicas for 2018 was 69 million tonnes.
- China accounting for 48% of the total.
- Cabbage has been cultivated for longer than almost any other vegetable on record. To be precise, more than 6,000 years!
- It originated in Shensi Province, China, sometime around 4,000 B.C.
- In ancient China (roughly 1000 B.C.) scrolls touted cabbage as a magic cure-all for bald men.
- It’s hard to say if there’s any truth in this claim, but no one can deny cabbage is chock full of nutrients that promote good health.
- Cabbage contains a high concentration of Vitamin C. That means it cuts out toxins in your body, preventing skin disease, arthritis, and rheumatism.
- The red cabbage contains double the content of regular green cabbage.
- Healthier hair, skin and nails are just some of the benefits of eating this leafy veggie on a regular basis. Cabbage’s high sulfur content translates to keratin production, and the result is feeling good inside and out.
- Eating cruciferous veggies like cabbage has been scientifically proven to lower your risk of developing cancer.
- Red cabbage makes an excellent all-natural dye in food or on fabric.
- At 33 calories per cup, you’ll never have to feel guilty for chowing down on cooked cabbage. Plus, it’s high in fiber and low in fat!
