The most common cabbage is the green.
Red takes longer to cook than green.
Savoy is highest in beta carotene and is often called “Curly Cabbage”.
Chinese, or Napa cabbage, looks like a cross between celery and lettuce…it grows like a Romaine lettuce, so it doesn’t need a lot of space.
Cabbages interferes with iodine absorption, so people with thyroid issues should avoid it.
It contained quercetin, which is a natural anti histamine and anti-oxidant.
Government regulations for the sale of cabbage are more than 26,911 words.
Cabbage is noted in the Iliad, when Homer refers to Achilles washing cabbage.
Cato the Censor (234 to 149 bc), mentions the use of cabbage as a treatment for infected wounds.
Charles Hardy, or Hungry Hardy, holds the world record for eating boiled cabbage….6 lb and 9 oz in 9 minutes. He holds multiple eating records.
Cabbage only requires 3 months to grow, so one acre of cabbage produces more food than any other crop.
The world’s largest cabbage weight 123 lbs. It won that record in 1865.
Cabbage is considered to be the national food of Russia. They eat 7 times what Americans eat.
Russian Princes paid tributes with jewels, racing horses, and plots of cabbage.
Legends says the old man in the moon was banished to the moon because he stole cabbage from a neighbor on Christmas eve.
Babe Ruth wore a cabbage leaf under his hat during games.
Egyptian Pharaohs ate large amounts of cabbage before drinking alcohol. They thought it would allow them to tolerate more wine.
Cabbages is still believed to be a treatment of hang over when combined with vinegar.
Greeks and Romans believed cabbage could cure virtually any disease.
Roman mythology says cabbage sprang from the tears of Lycurgus, the King of the Edonians.
Captain Cook swore Sauerkraut had medicinal value; it was ingested and used on severe wounds to help prevent gangrene.
At the start of the 1800’s it was considered to be food for the poor…today we know it is good for everyone.
Cabbage is high in glutamine, an amino acid vital for intestinal health. It is a good source of vitamin K which is involved in blood clotting. It is also high in potassium so it can help regulate blood pressure, lower risk of stroke, and promote a steady heart rate.
Red cabbage provides the most vitamin C of all the cabbages. It is also high in vitamins A and C, and iron.
Bok choy and Chinese cabbages have the highest levels of calcium
Cabbage juice can help control bleeding from stomach ulcers.
Cabbage leaves are a wonderful source of roughage and cabbage juice is used to treat constipation.
One of the chemicals contained in cabbage is isothiocyanates…which appear to lower risk of lung cancer significantly.
The word cabbage comes from the French word Caboche-I come from a French Canadian family and the term Caboche…cabbage head, was a term of endearment.
World cabbage day is February 17th.
Cabbage is in the family Cruciferae, or the Mustard family. It is related to broccoli cauliflower, and Brussel sprouts.
Of all the family it has the longest history of cultivation, going back more than 4,000 years and being domesticated for more than 2,500 years.
The Celts brought cabbage to Europe from Asia around 600 bc.