Cabbage is a vegetable of the cruciferous family, which also includes broccoli, cauliflower, Brussels sprouts, kale and radishes. It is one of the oldest cultivated vegetables, having been known for more than 3,000 years. Cabbage is very versatile and is an ingredient in many dishes around the world.
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Cabbage - interesting facts and information
- Nutrition: Cabbage is very healthy - it is low in calories, but rich in vitamins (especially vitamin C and K) and minerals. It also contains large amounts of fiber and nutrients with potential anticancer effects, such as sulforaphane and indole-3-carbinol.
- Types: There are many varieties of cabbage, including white cabbage, red cabbage, Chinese cabbage, Italian cabbage (savoy), sauerkraut and Brussels sprouts.
- Cultivation: Cabbage is easy to grow in temperate climates and can be grown year-round. Some varieties prefer cooler conditions and are grown in autumn and winter.
- Usage: Cabbage is often used in cooking. It can be eaten raw, boiled, stewed, fried, fermented (for example, as sauerkraut) or used to prepare various soups, stews, salads and other dishes.
- Worldwide: Cabbage is a staple ingredient in many cuisines around the world. For example, in Eastern European cuisine, sauerkraut is an ingredient in bigos, and in German cuisine, red cabbage is often served with duck or goose. In Korea, kimchi, a spicy dish made from fermented napa cabbage, is popular.
- Storage: Cabbage is easy to store. It can be stored in a cool place for several weeks, and sauerkraut can be stored for many months.
