How to cook cabbage

Cabbage is a leafy vegetable that grows in heads close to the ground. The leaves may be loosely or tightly compacted and range from pale-green to dark purple-red, depending on the variety.

Family – Cruciferae
Scientific name – Brassica oleracea L.

Common name – cabbage

High in vitamin C
A cruciferous vegetable that contains phytochemicals called indoles that may help prevent cancer

Varieties

Of the hundreds of types of cabbage, three are grown and sold in the United States: green, red, and savoy. Green cabbage has smooth, green outer leaves and pale interior leaves. The three most commonly grown varieties of green cabbage are Danish, with very compact, round or oval heads, produced for sale in the late fall; Domestic, with looser heads of curled leaves; and Pointed, grown primarily in the Southwest for the spring market, with small, conical heads and smooth leaves. Red cabbage has dark-red to purple leaves with white veins. Red cabbage has a tougher texture and a flavor that is similar to but slightly sweeter than that of the green variety. Savoy cabbage has pale, yellow-green, crinkled leaves forming a less compact, more oblong head. Its flavor tends to be milder than that of red or green cabbage.

Origin and botanical facts

The oldest accounts of cultivated cabbage appear in Greek literature and date from about 600 B.C. However, the cabbage eaten by the early Greeks and Romans appears to have been a loose-leaved, non-heading type. Modern compact-headed varieties with overlapping leaves were developed by northern European farmers during the Middle Ages. Because this type thrived through cold winters, it became almost as much a staple in the European diet as potatoes and corn. Cabbage is an inexpensive vegetable that is easy to grow and stores well. It is particularly popular in Germany, Austria, Poland, and Russia. In the United States, the primary regions of cultivation are California, Florida, Georgia, New York, and Texas.

Cabbage is propagated from seed sown first in a seedbed and then transplanted after 1 to 2 months. Tall varieties must be staked to prevent damage from wind or heavy rain. Cabbage is a relatively slow-growing crop. Some varieties take up to 200 days to mature. Other vegetables that develop more quickly, such as lettuce or green beans, may be sown between rows of cabbage plants.

How to cook cabbage

Uncut cabbage can be stored for months in perforated vegetable bags in the refrigerator crisper.

Raw cabbage can be shredded for salads and cole slaw. Cooked cabbage has a strong flavor and mushy consistency when overcooked, but it can be prepared so that its mild taste and crisp texture are retained. Cabbage can be microwaved, steamed, stir-fried, or added to soups and stews. Individual cabbage leaves can be separated and used to wrap a variety of stuffings, such as meats and rice or other grains. Seasonings that work well with both raw and cooked cabbage include caraway, dill, mustard, and curry.