The cabbage is a plant of the Family Brassicaceae (or Cruciferae). It is herbaceous, biennial, and a dicotyledonous flowering plant with leaves forming a characteristic compact cluster.

Cabbage Introduction

The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region. It was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that “it is first of all the vegetables”.

Cabbage is a longstanding dietary staple throughout the world and is so widely cultivated and stores so well that it is available throughout the year. However, it is at its best during the late fall and winter months when it is in season.

Cabbage is available all year. There are three main varieties of cabbage: red, green and savory, which has crinkly leaves.

Avoid cabbage with worm holes. Smell the core for sweetness. Green and red cabbage should have firm tight leaves with good color. Cabbage should be refrigerated in plastic bags and used within 7 to 14 days.

While raw cabbage can be eaten in hand, for most uses it is sliced into thin strips or shredded into salads or chopped, as in coleslaw. Crispy and more nutritious, it is also an excellent replacement for iceberg lettuce in many kinds of sandwiches.

Present research shows that one half head of cabbage a day may help to prevent certain types of cancer. The chemical indole may prove to prevent breast cancer.

Cabbage odors can be contained if you place a piece of bread on top of the cabbage when cooking in a covered pot.

Keep cabbage odor to a minimum when cooking by putting a celery rib or several lemon wedges in the kettle.

When you need cabbage leaves for stuffed cabbage, try freezing the whole cabbage first, then let it thaw, and the leaves will come apart easier.

To keep red cabbage red, try adding a tablespoon of white vinegar to the cooking water.

Baseball legend Babe Ruth wore a cabbage leaf under his baseball to keep cool during games. He changed the moist leaf ever two innings.

A Leafy Wonder

The humble cabbage is a very versatile vegetable. It’s great for coleslaw, but cabbage can bring so much more to your table – and you! Cabbage leaves were used to make poultices for bruises (Maiscott 2000). Modern medicine has reported that cabbage leaves can help protect the lining of the stomach (Fleming 2000).

Everything you need to know about cabbage!

Botanical evidence suggests that cabbage has been cultivated for more than 4,000 years, originating in Turkey and Greece. Reportedly, Jacques Cartier, who planted it in Canada on his third voyage, circa 1541, first introduced it to North America. Get to know this leafy wonder by learning about the different types and preparation techniques.

Cabbage, one of the oldest vegetables, continues to be a dietary staple and an inexpensive food. It is easy to grow, tolerates the cold, and keeps well. Some varieties of cabbage are great sources of vitamin C. Red cabbage is six to eight times higher in vitamin C than that of green cabbage. Red cabbage is one of the most nutritious and best tasting vegetables around.

A member of the Brassica family, cabbage is related to kale, broccoli and cauliflower.

Cabbage for Ulcers

Cabbage is one of the oldest folk remedies for ulcers. This remedy dates back to Roman times. It’s an extremely effective ulcer treatment. The healing usually takes place in less than one week. During no ulcer flare-ups, you should drink the juice from half a head (about 2 cups) of cabbage each day. If you prefer to chew your medicine, eating the same amount of raw cabbage is equally effective. Don’t cook the cabbage. Heat destroys its anti-ulcer abilities.

Cabbage Aids Detox

Cabbage contains numerous anti-cancer and antioxidant compounds that help the liver break down excess hormones.

Cabbage also cleanses the digestive tract and soothes the stomach, which could be partially due to its antibacterial and antiviral properties. Cruciferous vegetables such as cabbage, kale, and spinach demonstrate powerful detoxification ability, including neutralizing some of the damaging compounds found in cigarette smoke.

Selecting Cabbage

There are at least a hundred different types of cabbage grown throughout the world, but the most common types in the United States are the Green, Red, and Savoy varieties. Chinese varieties are also available. The two most common types of Chinese cabbage are Bok Choy and Napa cabbage. Chinese cabbage cooks in less time than standard U.S. types, but can be prepared in the same ways. Cabbage can be steamed, boiled, braised, microwaved, stuffed, or stir-fried.

Look for solid, heavy heads of cabbage. Avoid cabbage that has discolored veins or worm damage. Do not buy precut cabbage, the leaves may have already lost their vitamin C. Look for stems that are healthy looking, closely trimmed, and are not dry or split.

Varieties of Cabbage

Green Cabbage

The heart of any good coleslaw is shredded green cabbage, which, in the supermarket, looks similar to a head of iceberg lettuce – green, round and typically a little smaller than a volleyball. Green is the most common type of cabbage and is popular for its crunchiness and mild flavor. When looking for a head of green cabbage, look for one that is heavy for its size and has no discoloration.

Red Cabbage

This type adds a burst of color to any salad or stir-fry. Red cabbage takes longer to mature than green cabbage, so they usually are not as tender. This variety is perfect for serving raw in salads and slaws. The color in red cabbage can often run when cooked. Other foods will turn red and the cabbage will take on a bluish hue. This can be avoided by cooking with an acid such as lemon juice or vinegar.

Savoy Cabbage

Tender and sweet, Savoy cabbage is popular in Italian recipes and has a milder flavor than green cabbage. Look for heads with even green coloring and slightly cone-shaped leaves. The leaves should be crisp, not limp, and there should be no sign of browning. The firmer leaves work well when cooked in such dishes as cabbage rolls.

Napa Cabbage

Introduced into North America from China in the 1880’s, Napa is also known as Chinese cabbage. It has long, oblong-shaped leaves that are flat and wide. The leaves are a pale green to greenish white in the center. It looks much like a head of romaine lettuce only more compact, with curly edges. Napa can be served cooked or raw and works particularly well in stir-fries and soups.

Brussels Sprouts

Many kids turn their noses up at this miniature form of cabbage, but a little butter or a touch of salt is often the solution. In the supermarket, look for fresh, unfaded green color with no sign of yellowing. The heads should be dense and firm, the leaves unwilted.

Cabbage Cuts

For best chopping results, use a chef’s knife and a very flat surface. Start by cutting one side off the cabbage. Then roll it over to sit on the flat side. Cut around the tough core, which is not eaten. Cut off the top, then the sides around the core. Finally, chop, grate or shred the remaining wedges of cabbage.

Cabbage Measurements

  • 1/4 pound cooked cabbage equals one serving
  • One medium head (about two pounds) cabbage equals 4 to 6 servings or 6 to 8 cups shredded

Preparing Cabbage

Do not wash cabbage until you are ready to use it. Avoid slicing or shredding cabbage in advance. This will cause it to lose some of its vitamin C content. If you must prepare it an hour or more in advance before cooking, place it in a plastic bag, seal tightly, and refrigerate.

You can cook shredded cabbage ahead of time, then plunge it into a bowl of cold water to stop the cooking. Drain well and blot dry, then wrap in a plastic bag and refrigerate. The next day, it can be added at the last minute to stir-frys or other sauteed food.

Storing Cabbage

Keep cabbage cold. This helps it retain its vitamin C content. Place the whole head of cabbage in a plastic bag and store in the refrigerator for up to one week. Once the head has been cut, place the remainder in plastic bags and place in the refrigerator. Try to use the remaining cabbage in the next day or two.

Old Cabbage Remedy for Arthritis

For arthritis pain, boil some cabbage leaves, cool slightly, apply the warm leaves to hands or joints wrapped with a towel.

Cabbage and Your Immune System

Containing both antioxidants and glutathione, both help the immune system function. Don’t know which to get? Traditional, white, red, and even Chinese are all good sources of the preceding.

Cabbage Wrap for Eczema or Psoriasis

  1. Take outer leaves of cabbage and rinse well under running water. Gently pat dry with clean cotton cloth or better still, air dry. Spread leaves on a board or table so that the inner side of leaves face upwards (inner side of leaves must face up as they contain the most valuable nutrients with less chemicals).
  2. Bruise the inner sides by rolling out with a rolling pin. This ensures that cells and nutrients are broken. Then wrap the leaves around the affected part of the body ensuring comfort. Secure with a bandage or cloth. Assistance to do this may be necessary. Leave on for at least an hour. Remove leaves.
  3. Note: Be prepared for an awful smell. This smell confirms that the toxin drawing properties of the cabbage has done it’s job! Don’t be surprised to notice how much better the eczema is.


Did you know?

  1. The word cabbage is slang for money.
  2. Cabbagehead is slang for idiot.
  3. Cabbaging means stealing or pilfering.
Cabbage Health Benefits 2022

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