Cabbage

Cabbage belongs to the Brassicaceae (mustard) family, which includes other vegetables such as brussels sprouts, broccoli, cauliflower, and kale.
The leafy head is the only edible part. It is eaten raw, cooked, and preserved. There are over four hundred different varieties of cabbage to choose
from. Popular varieties include green, red, and savoy, and Chinese varieties like Chinese cabbage, bok choy, and napa cabbage.

Cabbage has been cultivated for more than 4,000 years and domesticated for over 2,500 years. The first pickled version was cabbage preserved
in brine, created by soldiers in China and Mongolia. The builders of the Great Wall of China also were known to exist on cabbage for energy and
stamina. Fermented and pickled cabbage made its way into Europe from the East, carried by Hun and Mongol warriors. Cultivation of cabbage
spread across northern Europe into Germany, Poland, and Russia, where it became a very popular vegetable in local food cultures. The savoy
cabbage variety found its first admirers in Italy. During extended exploration voyages, Dutch sailors practically subsisted on sauerkraut, a dish
made from fermented cabbage. Sauerkraut’s high vitamin C content helped prevent scurvy. Cabbage and the traditional sauerkraut recipe were
introduced into the United States by early German settlers.

Where Is Cabbage Grown?

China, India, Russia, South Korea, Japan, and the United States are the leaders in cabbage production, in that order. New York is the top producer
within the United States.

Why Should I Eat Cabbage?

Cabbage is a good source of vitamin C and fiber. Red cabbage also contains anthocyanins, a phytochemical also found in blueberries, beets, and
Bermuda onions. Sauerkraut is an excellent source of vitamin K and vitamin C, and a good source of folate, potassium, iron, and fiber. Sauerkraut
is equally rich in the friendly bacteria lactobacillus acidophilus. However, it is also high in sodium whereas cabbage is not.

Home Remedies

Ancient Greek and Roman civilizations held cabbage in high regard as they felt it was capable of treating a host of health conditions. Romans
developed an ointment made from lard and ashes of burnt cabbages for use in disinfecting wounds. Cabbage juice is often sold in health food
stores as a popular home remedy for ulcers.

Lifesaver!

CANCERS: Foods found in the crucifer family are rich in phytochemicals called glucosinolates, which may protect against cancer. Cabbage,especially raw sauerkraut (cooking cabbage appears to reduce these helpful plant chemicals), is rich in the anti-cancer compounds indole-3-carbinole (I3C), isothiocyanates (a type of beneficial compound found in Brassica vegetables), and sulforaphane. These compounds help activateand stabilize the body’s antioxidant and detoxification mechanisms, which, in turn, eliminate cancer-producing substances. Cabbage intake hasbeen linked to a lower incidence of colon, lung, cervical, and breast cancer.

BREAST CANCER: The Polish Women’s Health Study included hundreds of Polish and Polish-born women in the United States. The studyrevealed that women who ate three or more servings of raw, lightly cooked, or fermented (sauerkraut) cabbage were seventy-two percent less likelyto develop breast cancer as opposed to those women who only ate one and a half servings per week.

VIRUS: Scientists at Seoul National University in South Korea fed an extract of kimchi, a spicy Korean version of sauerkraut, to thirteen chickensinfected with avian flu. A week later, eleven of the birds started to recover.

ULCERS: In a small study, participants who had stomach ulcers drank a liter of fresh cabbage juice daily for ten days. All ulcers had healed bythe end of the ten days!

Tips on Using Cabbage

SELECTION AND STORAGE:

• Cabbage heads should be large and compact without discolored veins.
• Look for stems that are healthy-looking, closely trimmed, and are not dry or split.
• Buying precut cabbage may not be worth it as the leaves may have already lost their vitamin C content.
• Store the whole head of cabbage in a plastic bag in the refrigerator. Try to use any remaining cabbage in the next two days.

PREPARATION AND SERVING SUGGESTIONS:

• Cabbage can be prepared any number of ways including steaming, frying, boiling, braising, and baking.
• Cabbage can be used cooked or raw in dishes from corned beef and cabbage, soups and stews, to cold dishes such as coleslaw.
• Eating sauerkraut on a hot dog may reduce some of the harmful effects of nitrates and nitrites found in processed meats. Try it on a turkey
sandwich with mustard or in a pasta salad.