Transcript Cabbage By: Angela Warren

Cabbage
By: Angela Warren
Cabbage History
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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
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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
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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
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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
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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
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That babies came from cabbage patches.
Cabbage Varieties
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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
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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
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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
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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….
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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
http://www.nutritiondata.com/foodscabbage011000000000000000000.html
Good News
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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
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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
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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
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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
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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
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Ingredients:
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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
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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_Bundles4
7771.shtml
Recipe ID: 2697
References
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About Inc. Retrieved April 8 2006, from,
http://www.themediadrome.com/content/articl
es/food_articles/cabbage.htm
The Media Drome. Retrieved April 8 2006,
from,http://homecooking.about.com/library/w
eekly/aa031201a.htm