Crazy for Cabbage

Originating from the Mediterranean, cabbage (family: Cruciferae), a leafy green vegetable of the Brassica oleracea species, has been praised by ancient and modern cultures from all over the world for its high nutritional value and medicinal properties. When eaten raw, it is a significant source of vitamins C and K and a good source of folate and fiber. Its high glutamine (an amino acid) content gives this food anti-inflammatory properties, while its high indole (a phytochemical) content may increase cellular DNA repair in addition to suppressing the growth of cancer cells. It can be used in soups, stews, salads and slaws, casseroles, curries, and stir-fry dishes; it can also be fermented into dishes such as sauerkraut (click to learn how to make some at home!) and kimchi through lactic acid fermentation. Whether eaten raw or cooked, cabbage is a low-calorie and nutrient-dense food to include in a healthy diet.

Here are some cabbages commonly available at farmers markets ('tis the season for cabbage in New England!) and grocery stores:

• Savoy Cabbage
• Red Cabbage
• Napa (also called pe-tsai)
• Bok Choy (also called pak choi)
• Mustard Greens (also called gai choy)

Did you know: Plants of the Cruciferae family, referred to as "crucifers," typically have petals that develop in a cross-like formation, resembling a crucifix.

Media (text and images) created and published by Rebekah Carter (2010).