Cabbage
The cabbage is a vegetable grown for its densely leaved heads. It is part of the cole family of vegetables that also include broccoli and brussels sprouts. Wild ancestors of the cabbage were originally found in Britain and continental Europe. Hundreds of varieties are being cultivated, ranging in size (1-8 pounds a head) and color (white, green, red/purple).
The vibrant red color of red cabbage is due to a concentration of anthocyanin polyphenols, protective phytonutrients.
Cabbage is a good source of vitamin C, beta-carotene, and fiber. Being part of the cruciferous family, it is also high in similar anti-oxidant phytonutrients.
Prepping & Eating Tips
– Always wash cabbage well before eating. Some peel off the outer leaves and compost.
– Use a stainless steel knife to cut cabbage as phytonutrients in the cabbage react with carbon steel, turning the leaves black.
– Cut cabbage and let sit 5 minutes before cooking to allow nutrient content to heighten (myrosinase enzymes in vegetables often do this).
– Cabbage can be eaten raw in salads, short steamed, stir fried, braised, roasted, in soups and as a wrapper like in Stuffed Cabbage or Lions Head recipes.
– Cabbage is good for pickling and so then has a long history of being preserved – sauerkraut, kimchee, tsukemono.
Selecting & Storing Tips
Look for heads that are dense with shiny, nicely colored leaves free of damage and cracks. Signs of damage to outer leaves may be indication of worm damage or internal decay. Avoid buying cut cabbage, either halved or shredded – once cabbage is cut it rapidly loses vitamin C content.
Store whole head in a plastic bag in the veggie bin or crisper of refrigerator. Red or green cabbage can keep up to 2 weeks, Savoy cabbage will keep for only about 1 week.
If you need to store cut head of cabbage, wrap it tightly with plastic wrap and refrigerate, use it within a couple of days.
Morsel of History
Saurkraut was often used by Dutch sailors to prevent scurvy during long maritime voyages.