With its rich history, amazing dietary fiber content and a pleasant taste – when cooked properly – cabbage is seeing a rebirth in the 21st century. Once considered a discard-pile food for the poor, more people are diving into this Cruciferae-family food. Here’s some of the reasons why.
History and Fun Facts on Cabbage
- The family name for this veggie comes from the Latin word meaning cross. When it flowers, the blooms have a distinct pattern.
- Records show humans have cultivated cabbages for more than 4,000 years. Consider that when you look at Brussels sprouts, the cabbage cousin. It’s only been part of human agriculture for five centuries.
- While considered Russia’s national food, both India and China eat more, and per capita, Romania, South Korea and Ukraine are the top cabbage-eating nations. The U.S. is much lower on the list.
- Cabbage plants are deeply rooted in folklore. It was said children arise from cabbage patches; that tall tale gave the famous 1980s toy its name. For thousands of years, cabbage was considered a baldness cure. Even famous slugger Babe Ruth wore a cabbage leaf under his cap during games.
- When the 20th century started, cabbage was seen as food for the poor. Now we regard it as one of the most nutritional vegetables, packed with anti-inflammatory properties and other benefits.
- A thick-witted person may be called a cabbagehead. In Hebrew, the term “rosh kruv” (cabbagehead) implies stupidity.
- Cabbage is often associated with Irish dishes, such as corned beef and cabbage on St. Patrick’s Day. Celts brought the vegetable to Europe around 600 BC.
Why You Should Eat More Cabbage
- Whether you like red, purple, green or Napa, you can find a rainbow of cabbage varieties and colors. All are low in saturated fat and cholesterol, and high in dietary fiber.
- In addition to tons of fiber, cabbage offers lots of vitamin C, vitamin K, folate, potassium, manganese, vitamin A, thiamin, vitamin B6, calcium and iron.
- One cup of cabbage is about 22 calories; drinking juiced cabbage is known to assist in curing stomach and intestinal ulcers. It’s also noted to have cancer-fighting nutrients.
- Raw cabbage can lead to gas, but blanching, stir frying, roasting and other methods can eliminate the enzymes that cause it.
- Cabbage – from kimchi to sauerkraut – is one of the world’s most commonly fermented vegetables, and the product not only packs flavor, it helps your gut biome.
- Cabbage contains quantities of fiber and iron, which help keep the digestive tract and colon in a healthy condition.
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