Cabbage Three thousand years ago, the Egyptians worshipped cabbages on altars, seeing symbolic significance in their overlapping layers. The Romans considered the cabbage a gourmet food. Today it is held in much lower regard. However, it is cheap, nutritious, and keeps well.

Botanical Family The cabbage belongs to the Crucifrae (mustard) family. Its relatives are cauliflower, broccoli, brussel sprouts, and kohlrabi. Cabbages are actually enormously enlarged terminal buds. Mostly green and white, there is also a red variety which contains a pigment which can be used as a natural red dye. The Roman name, caput, and the French, cabouche, mean "head".   History Known for more than 5000 years, the Egyptians treated the cabbage with great reverence. In Greek civilisation, physicians spoke of their healing powers and Athenian ladies were encouraged to eat boiled cabbage when nursing infants. (Today, in Australia, the Nursing Mothers' Association recommends the laying of the out green cabbage leaves on engorged breasts of Nursing mothers. They have been found to relieve engorgement.) Both Greeks and Romans cooked cabbage with exotic herbs and spices. They also ate them pickled. The plant's ability to withstand harsh winters made them a popular food, and they were cultivated widely.   Food Value Cabbage is the base for many different dishes:soups; meat stews; stir-fries and salads. The outer leaves are often stuffed and germanic countries enjoy it in a pickled form called sauerkraut. Extremely nutritious, cabbages are a good source of Vitamins A and C, Iron, Sodium, Potassium and Calcium. The outer leaves have seven to eight times the iron content of the pale inner leaves. The odour of cooking cabbage indicates the presence of sulphur.   Search our recipe database for cabbage.

Bibliography Bianchini, F; Corbetta, F; et al. The Complete Book of Fruits and Vegetables [English Translation] (New York: Crown, 1976) Francis, C. The Complete Cabbage [Australian Edition] (Sydney: William Collins: 1982)