The botanical name for cabbage is Brassica oleracea capitata. The English name cabbage comes from the French caboche, meaning head, referring to its round form. Taking only three months growing time, one acre of cabbage will yield more edible vegetables than any other plant. An inexpensive food that is easy to grow, almost universally available, and keeps well, cabbage, as a member of the large family of cruciferous vegetables, is rich in nutrients. Along with vitamin C, it contains significant amounts of the nitrogen compounds known as indoles, which appear to lower the risk of various forms of cancer. Cabbage also contains a good amount of fibre, both soluble and insoluble.
Cabbage has been cultivated for more than 4,000 years and domesticated for over 2,500 years. Although cabbage is often connected to the Irish, the Celts brought cabbage to Europe from Asia around 600 B.C. Since cabbage grows well in cool climates, yields large harvests, and stores well during winter, it soon became a major crop in Europe.
Early cabbage was not the full-bodied head we take for granted today, but rather a more loose-leaf variety. The head variety was developed during the Middle Ages by northern European farmers.
Serving size: 100 grams
Protein: 1.5 gram
Fat: 0.2 grams
Carbohydrate: 3.6 grams
Dietary Fiber :1 grams
Use in salads, vegetable side dishes and stir-fries