- Coronary artery bypass graft surgery is sometimes pronounced
'Cabbage(s)'.
A cabbage (Brassica oleracea Capitata Group) is a plant of the Family
Brassicaceae (or Cruciferae). It is herbaceous,
biennial, and a dicotyledonous flowering plant with leaves forming a characteristic compact cluster. Cabbages grown late in autumn and
in the beginning of winter are denominated coleworts.
A cabbage is derived from a leafy wild mustard plant, native to the
Mediterranean region. 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".[1]. The English name derives from the Normanno-Picard caboche ("head"). Cabbage was developed
by ongoing artificial selection for suppression of the internode length. The dense core of the cabbage is called the babchka. It
is related to the turnip.
Uses
The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves,
excluding the partially unfolded outer leaves. The so-called 'cabbage head' is widely consumed — raw, cooked, or preserved — in a
great variety of dishes. Cabbage is a leaf vegetable.
Raw
Raw cabbage is usually sliced into thin strips or shredded for use in salads, such as coleslaw. It can also replace iceberg lettuce in sandwiches. Cabbage is an excellent source of Vitamin C.
(http://www.pccnaturalmarkets.com/health/Food_Guide/Cabbage.htm)
Cooked
Cabbage is often added to soups or stews. Cabbage soup is popular
in Central Europe and Eastern Europe, and
cabbage is an ingredient in some kinds of borscht. Cabbage is also used in many popular dishes
in India. Boiling tenderizes the leaves and releases sugars, which leads to the characteristic
"cabbage" aroma. Boiled cabbage has become stigmatized in North America because of its strong cooking odor and the belief that it
causes flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an
opportune source of vitamins and dietary fiber. Stuffed
cabbage is an East European delicacy. The leaves are softened by parboiling or placing the whole head of cabbage in the
freezer, and then filled with chopped meat and/or rice.
Fermented and preserved
Cabbage is the basis for the German sauerkraut and Korean kimchi. To pickle cabbage it is placed in a jar, covered with water and salt, and left in a warm place for
several days to ferment. Sauerkraut was historically prepared at home in large batches, as a way of storing food for the winter.
Cabbage can also be pickled in vinegar with various spices, alone or in combination with other vegetables. Korean kimchi is
usually sliced thicker than its European counterpart, and the addition of onions, chilies and shiso is common.
Medicinal properties
In European folk medicine, cabbage leaves are used to treat acute inflammation.[2] A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce
discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.[3]
Cabbage contains significant amounts glutamine, an amino acid, which has anti-inflammatory properties.
It is a source of indol-3-carbinol, or I3C, a compound used as an adjuvent therapy for recurrent respiratory papillomatosis, a
disease of the head and neck caused by human papillomavirus (usually types 6 and 11) that causes growths in the airway that can
lead to death.
Varieties
There are many varieties of cabbage based on shape and time of maturity. Traditional varieties include "Late Flat Dutch",
"Early Jersey Wakefield" (a conical variety), "Danish Ballhead" (late, round -headed). Savoy Cabbage has a round head with
crinkled leaves. Red cabbage is a small, round headed type with dark red leaves.
Krautman is the most common variety for commercial production of sauerkrauts.
Cultivation
Cabbage garden in Shanghai, China.
Broadly speaking, cabbage varieties come in two groups, early and late. The early varieties mature in about 45 days. They
produce small heads which do not keep well and are intended for consumption while fresh. The late cabbage matures in about 87
days, and produces a larger head.
Cabbage can be started indoors or sowed directly. Like all brassicae, cabbage is a cool season crop, so early and late
plantings do better than those maturing in the heat of the summer.
Control of insect pests is important, particularly in commercial production where appearance is a driver of success. The pesticides sevin
and malathion are both listed for use on cabbage. The caterpillars of some butterflies in the family
Pieridae (the "whites") feed on brassicas and can be serious pests; see also List of Lepidoptera which feed on Brassicas.
Cabbages keep well and were thus a common winter vegetable before refrigeration and
long-distance shipping of produce.
Related Brassica oleracea varieties
Besides cabbage proper, the species Brassica oleracea has many distinctive cultivars,
which are commonly known by other names: broccoli (Italica Group), cauliflower (Botrytis Group), kale, collard
greens, and spring greens (Acephala Group), kohlrabi (Gongylodes Group), brussels sprouts (Gemmifera Group),
Chinese kale or Chinese broccoli (Alboglabra Group), broccolini (Italica × Alboglabra Group), and broccoflower (Italica ×
Botrytis Group).
Linguistic Associations
During World War II, "kraut" (cabbage) was a racial slur for Germans. In Hebrew, the term "rosh kruv" (cabbage head) implies
stupidity.
For other associations, see http://www.urbandictionary.com/define.php?term=cabbage+head
References
- ^ "Brassica est quae omnibus holeribus antistat" (De Agri Cultura, ch. 156)
- ^ Helen M Woodman. Cabbage leaves are poor man's
poultice. British Medical Journal. Retrieved on 2006-12-12.
- ^ Alison Munns. Cabbage leaves can help inflammation of any body part. British Medical Journal.
Retrieved on 2006-12-12.
See also
External links
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