Cabbage

Nutritional value per 100 g (3.5 oz) Cabbage, raw

Description and History

The cabbage (Brassica oleracea var. capitata), is a leafy garden plant of the Family Brassicaceae (or Cruciferae), used as a vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, forming a characteristic compact, globular cluster (cabbagehead).

There are many varieties of cabbage based on shape. A drumhead cabbage has a rounded, flattened head. An oxheart cabbage has an oval or conical head. A pickling cabbage, such as the red-leafed cabbage, is especially suitable for pickling. Red cabbage is a small, round-headed type with dark red leaves. Savoy cabbage has a round, compact head with crinkled and curled leaves.

Boiling tenderizes the leaves and releases sugars, which leads to the characteristic "cabbage" aroma. Boiled cabbage has become stigmatized because of its strong cooking odor and the belief that it causes flatulence. A study has shown that brassicas develop unpleasant smells with prolonged cooking possibly longer than 5 to 7 minutes.

Uses

▸Cole slaw

▸Sautéed or stir fried with other vegetables

▸Red cabbage goes well in pasta salads, green salads, and with fried rice

Storage Tips

Don’t wash cabbage prior to storage. It can be stored in the refrigerator with or without a plastic bag.

Cooking Tips

To prepare cabbage, cut the head into quarters. Use a stainless steel knife to cut cabbage to prevent a reaction between carbon steel and the cabbage that turns green cabbage black and red cabbage blue. Place one of the cut edges of the cabbage on the cutting board and slice to the desired thickness. If you choose to cook cabbage, be sure not to overcook it as the result is an overly strong flavour.