About Cabbage - Brassica oleracea capitata
The Latin name brassica derives from the Celtic bresic. The term oleracea refers to a vegetable garden herb used in cooking, and capitata means “capitate” or “headed.” The English name cabbage comes from the Latin caput, meaning “head,” because of this vegetable’s head-shaped form.
Cabbage is one of the most ancient vegetables; it has been cultivated for more than four thousand years all over the world. The modern-day cabbage developed from a wild variety brought to Europe from Asia by roving bands of Celtic people around 600 B.C.
Cabbage spread as a food crop in northern Europe because it was well adapted to growing in cooler climates, had high yields per acre, and could be stored over the winter in cold cellars. During the Middle Ages, farmers in northern Europe developed the compact-headed varieties with overlapping leaves that were capable of thriving in the cold, and people who had little else to eat came to rely upon this sturdy vegetable to survive harsh the winters.
Brought to the Americas by the French navigator Jacques Cartier in 1536, cabbage has been cultivated here ever since. Centuries of cultivation have produced other forms of the cabbage family, including kale, kohlrabi, cauliflower, broccoli and Brussels sprouts.
Most cabbage is green, but there are also red, white and purple varieties. Heads can vary in size from round to oval or conical and be firm or loose, with some even having curly, crinkled leaves. All cabbages have a crisp texture and strong flavor.
Storage
Refrigerate cabbage in a hydrator drawer. A plastic bag will help retain moisture but is not necessary. Do not remove outer leaves before storing. Properly stored, cabbage can last up to two months in the refrigerator. It can last much longer in optimum root cellar conditions.
Preparation Tips
Cabbage is not the most glamorous of vegetables; it refuses to draw attention to itself, either in the garden, on the shelf or on the plate. Raw cabbage can be cut into wedges for an appetizer or shredded for salads. It can be steamed, boiled, stir-fried or made into sauerkraut or soup. Overcooked cabbage may produce a strong odor and flavor.
Eat cabbage raw on its own or added to salads.
Steam wedges of cabbage for 5 to 7 minutes. Top with butter, a pinch of salt and pepper, or some grated cheese (Parmesan works nicely).
Purple cabbage is very decorative and adds color to any salad.
Cabbage sautés and stir-fried very well with other vegetables. Experiment with various combinations.
Boil cabbage for 5 minutes with a chopped onion and add to mashed potatoes.
Make slaw: shred or chop, then toss with shredded raw carrots, green onion, and any other diced or grated raw vegetables you like (sweet peppers work well). Toss with a low-fat yogurt dressing or vinaigrette.
Sources: “Whole Foods Companion,” Dianne Onstad 2004 and “Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition 2003.
Nutrition Facts
Cabbage is very low in fat and cholesterol and is a good source of vitamins C, K and B6, calcium, iron and potassium. A large portion of the calories come from sugars.
(1 cup chopped raw cabbage)
Calories 21
Total Fat 0g
Cholesterol 0mg
Sodium 16mg
Total Carbohydrate 5g
Dietary Fiber 2g
Sugars 3g
Protein 1g
Calcium 4% RDA
Vitamin A 3% RDA
Vitamin B6 4% RDA
Vitamin C 48% RDA
Vitamin K 67% RDA
Iron 3% RDA
Potassium 6% RDA
Source: www.nutritiondata.com.