Cabbage is part of the widely cultivated Cruciferous (or Brassicaceae) family, close relatives to cauliflower, broccoli and brussel sprouts. The name “cabbage” comes from the French word “caboche,” literally translated to head, making it a fitting name for the globe shaped vegetable.
Cabbage was well loved by the Romans who used it for many purposes including pre- and post-heavy drinking support and soldiers often carried the vegetable for food as well as to be used as a bandage that could help prevent infection. Today it is known that cabbage does, in fact, possess antibacterial and inflammatory properties.
The cabbage season is relatively long, especially here in temperate California, ranging from October to July. Because cabbage is equally delicious whether cooked or raw, it is easily used in comforting cold-weather dishes or served raw in nutritious and refreshing warm-season salads or slaws. Cabbage will also last quite a while after harvest or purchase making it a perfect veggie to keep on hand without worrying about waste.
The health benefits of cabbage are as impressive as any vegetable. It can help detoxify the body, alleviate headaches, regulate blood sugar levels, support brain health and fight infection. And that’s not to mention cabbages long list of nutrient and vitamin content!
Nutrients Found in Cabbage
- Vitamin K: essential in responding to injuries, helps maintain regular blood clotting and supports absorption of calcium (healthy bones)
- Vitamin C: boosts the immune system (making it a popular choice to treat the common cold), helps lower hypertension, promotes mood stabilization, and helps prevent heart disease
- Vitamin B6: boosts metabolism, lessens premenstrual symptoms, maintains hormone levels, supports healthy skin conditions
- Manganese: benefits healthy bone structure, has antioxidant properties, protects against epilepsy, osteoporosis, and cancer, boosts thyroid health
Fun Fact!: Cabbage is one of the most popular vegetables for fermentation. Try some and experience the many many benefits of eating fermented foods. Fermenting veggies is easy, make your own!
Some of our favorite cabbage recipes:
Sources:
- https://en.wikipedia.org/wiki/Cruciferous_vegetables
- http://davesgarden.com/guides/articles/view/753/
- http://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/cabbage.html
- www.organicfacts.net