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Cabbage history & personality |
If you call me fermented, I promise I won't take offense!
Cabbage is well-adapted to growing in cool climates and it stores extremely well. It has been a dietary staple in Europe for over 2000 years. The first cabbages did not "head," but this quality was cultivated. It ultimately replaced a previous related favorite, kale, in popularity. |
Cabbage lore |
Early Greeks and Romans considered cabbage to be protective against drunkenness. |
Cabbage is healthy! |
Cabbage is highly protective against cancer, and it also contains compounds that heal the digestive tract, for example ulcers. It is low in calories, and high in many nutrients including Vitamin C, potassium, folic acid, Vitamin B6, biotin, calcium, magnesium, and managnese.
Cabbage is generally regarded as having neutral energy.
Please see your health provider for guidance on your own health program. |
Fresh cabbage as food |
Cabbage can be eaten raw, cooked or fermented. It's a little easier to digest when cooked or fermented — but who can resist cole slaw?
Fermented cabbage is commonly known as sauerkraut — a "cabbage pickle!" It is extremely healthful, it stores well, and it's quite easy to make yourself — all it takes is cabbage and salt. For the full health value, don't heat sauerkraut. Consume fresh-made sauerkraut from a trusted source that has been stored safely (for example, under refrigeration) without being pasturized. Heat from pasturization, hot water bath canning, or cooking will kill off the beneficial bacteria that make this delicacy a true health bonanza!
Cabbage — Try this: Consider cabbage as an economical ingredient in stir-fries of all sorts. One of my favorites: cook some noodles in one pan, while stir-frying some cabbage and onion in little olive oil in another. Add cooked diced chicken and a few chunks of Philly cream cheese. Remove from heat, cover, and let it sit for a moment until everything heats through and the cheese gets nice and creamy. Toss with the drained noodles & enjoy! |
Editor's Pick for cabbage |
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References:
United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/nutrientdata accessed December 2008.
Murray, M, Pizzorno J and Pizzorno, L (2005). The Encyclopedia of Healing Foods.
National Geographic Society (2008). Edible: An Illustrated Guide to the World's Food Plants . |
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Green Folk Say |
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As an ethnobotanist, I am absolutely fascinated by moths and butterflies. |
As a cabbage, I recognize them as predators. What a terrible dilemma! |
Next: meet my close personal friend Kelvin Kale.
Or go back to Veggie Personalities.
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