Cabbage

The cabbage (Brassica oleracea Capitata Group) is a plant of the Family Brassicaceae (or Cruciferae). It is a herbaceous, biennial, and dicotyledonous flowering plant with leaves forming a characteristic compact cluster. The humble cabbage is a very versatile vegetable. It's great for coleslaw, but cabbage can bring so much more to your table. Some varieties are great sources of vitamin C.

History Of Cabbage

The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region. A member of the Brassica family, cabbage is related to kale, broccoli and cauliflower. Botanical evidence suggests that cabbage has been cultivated for more than 4,000 years. It was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "it is first of all the vegetables"

Cabbage Nutrition Info

Cabbage is an excellent source of Vitamin C. One cup of raw cabbage or approximately 70g would be worth around 17 food calories and contain 1g of protein, 4g of carboihydrate 2g of fiber with a total fat content of zero!

Cabbage Health Benefits

Much research has focused on the beneficial phytochemicals in cabbage, particularly its indole-3-carbinole (I3C), sulforaphane, and indoles. These two compounds help activate and stabilize the body's antioxidant and detoxification mechanisms that dismantle and eliminate cancer-producing substances. I3C has been shown to improve estrogen detoxification and to reduce the incidence of breast cancer. In one small human study, researchers found that after I3C was given for 7 days, the rate at which estrogen was broken down through the liver's detoxification pathway increased nearly 50%.

Storing Cabbage

Cabbage is available all year long. Choose a firm, heavy head with fresh-looking, unblemished leaves, and store it, refrigerated and tightly wrapped, for about a week.

Cabbage Trivia

This type adds a burst of color to any salad or stir-fry. Red cabbage takes longer to mature than green cabbage, so they usually are not as tender. This variety is perfect for serving raw in salads and coleslaws. The color in red cabbage can often run when cooked. Other foods will turn red and the cabbage will take on a bluish hue. This can be avoided by cooking with an acid such as lemon juice or vinegar.

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