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Cabbage, comprising several
cultivar A cultivar is a kind of Horticulture, cultivated plant that people have selected for desired phenotypic trait, traits and which retains those traits when Plant propagation, propagated. Methods used to propagate cultivars include division, root a ...
s of ''
Brassica oleracea ''Brassica oleracea'', also known as wild cabbage in its uncultivated form, is a plant of the family Brassicaceae. The species originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultiv ...
'', is a leafy green, red (purple), or white (pale green)
biennial plant A biennial plant is a flowering plant that, generally in a temperate climate, takes two years to complete its biological life cycle. Background In its first year, the biennial plant undergoes primary growth, during which its vegetative structur ...
grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the " cole crops" or brassicas, meaning it is closely related to
broccoli Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy gre ...
and
cauliflower Cauliflower is one of several vegetables cultivated from the species '' Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. Cauliflower usually grows with one main stem that carries a large, rou ...
(var. ''botrytis'');
Brussels sprouts The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (''Brassica oleracea''), grown for its edible buds. Etymology Though native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared i ...
(var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple
pests PESTS was an anonymous American activist group formed in 1986 to critique racism, tokenism, and exclusion in the art world. PESTS produced newsletters, posters, and other print material highlighting examples of discrimination in gallery represent ...
, and bacterial and fungal diseases. Cabbage was most likely
domesticated Domestication is a multi-generational mutualistic relationship in which an animal species, such as humans or leafcutter ants, takes over control and care of another species, such as sheep or fungi, to obtain from them a steady supply of reso ...
somewhere in
Europe Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere. It is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, the Mediterranean Sea to the south, and Asia to the east ...
in
ancient history Ancient history is a time period from the History of writing, beginning of writing and recorded human history through late antiquity. The span of recorded history is roughly 5,000 years, beginning with the development of Sumerian language, ...
before 1000 BC. Cabbage use in cuisine has been documented since Antiquity.A brief historical sketch is in Toussaint-Samat, pp. 622ff. It was described as a table luxury in the
Roman Empire The Roman Empire ruled the Mediterranean and much of Europe, Western Asia and North Africa. The Roman people, Romans conquered most of this during the Roman Republic, Republic, and it was ruled by emperors following Octavian's assumption of ...
. By the
Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the 5th to the late 15th centuries, similarly to the post-classical period of global history. It began with the fall of the Western Roman Empire and ...
, cabbage had become a prominent part of
European cuisine European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe. The cuisines of European countries are diverse, although some common characteristics distinguish them from those of oth ...
, as indicated by
manuscript illumination An illuminated manuscript is a formally prepared document where the text is decorated with flourishes such as borders and miniature illustrations. Often used in the Roman Catholic Church for prayers and liturgical books such as psalters and ...
s. New variates were introduced from the
Renaissance The Renaissance ( , ) is a Periodization, period of history and a European cultural movement covering the 15th and 16th centuries. It marked the transition from the Middle Ages to modernity and was characterized by an effort to revive and sur ...
on, mostly by Germanic-speaking peoples. Savoy cabbage was developed in the 16th century. By the 17th and 18th centuries, cabbage was popularised as
staple food A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs an ...
in central, northern, and Eastern Europe. Tannahill, pp. 289–291 It was also employed by European sailors to prevent
scurvy Scurvy is a deficiency disease (state of malnutrition) resulting from a lack of vitamin C (ascorbic acid). Early symptoms of deficiency include weakness, fatigue, and sore arms and legs. Without treatment, anemia, decreased red blood cells, gum d ...
during long ship voyages at sea. Starting in the
early modern era The early modern period is a historical period that is defined either as part of or as immediately preceding the modern period, with divisions based primarily on the history of Europe and the broader concept of modernity. There is no exact date ...
, cabbage was exported to the
Americas The Americas, sometimes collectively called America, are a landmass comprising the totality of North America and South America.''Webster's New World College Dictionary'', 2010 by Wiley Publishing, Inc., Cleveland, Ohio. When viewed as a sing ...
,
Asia Asia ( , ) is the largest continent in the world by both land area and population. It covers an area of more than 44 million square kilometres, about 30% of Earth's total land area and 8% of Earth's total surface area. The continent, which ...
, and around the world. They can be prepared many different ways for eating; they can be pickled,
fermented Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabo ...
(for dishes such as
sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...
,
kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
),
steamed Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking ha ...
, stewed,
roasted Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizat ...
, sautéed, braised, or eaten raw. Raw cabbage is a rich source of
vitamin K Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. The human body requires vitamin K for post-translational modification, post-synthesis modification of certain proteins ...
,
vitamin C Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription di ...
, and
dietary fiber Dietary fiber (fibre in English in the Commonwealth of Nations, Commonwealth English) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical co ...
. World production of cabbage and other
brassica ''Brassica'' () is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas. Crops from this genus are sometim ...
s in 2020 was 71 million
tonne The tonne ( or ; symbol: t) is a unit of mass equal to 1,000  kilograms. It is a non-SI unit accepted for use with SI. It is also referred to as a metric ton in the United States to distinguish it from the non-metric units of the s ...
s, led by
China China, officially the People's Republic of China (PRC), is a country in East Asia. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after ...
with 48% of the total.


Description

Cabbage
seedling A seedling is a young sporophyte developing out of a plant embryo from a seed. Seedling development starts with germination of the seed. A typical young seedling consists of three main parts: the radicle (embryonic root), the hypocotyl (embry ...
s have a thin
taproot A taproot is a large, central, and dominant root from which other roots sprout laterally. Typically a taproot is somewhat straight and very thick, is tapering in shape, and grows directly downward. In some plants, such as the carrot, the taproot ...
and cordate (heart-shaped)
cotyledon A cotyledon ( ; ; "a cavity, small cup, any cup-shaped hollow", gen. (), ) is a "seed leaf" – a significant part of the embryo within the seed of a plant – and is formally defined as "the embryonic leaf in seed-bearing plants, one or mor ...
s. The first leaves produced are ovate (egg-shaped) with a lobed petiole. Plants are tall in their first year at the mature vegetative stage, and tall when flowering in the second year. Dixon, p. 19 Heads average between , with fast-growing, earlier-maturing varieties producing smaller heads. Most cabbages have thick, alternating leaves, with margins that range from wavy or lobed to highly dissected; some varieties have a waxy bloom on the leaves. Plants have root systems that are fibrous and shallow. About 90% of the root mass is in the upper of soil; some lateral roots can penetrate up to deep. The
inflorescence In botany, an inflorescence is a group or cluster of flowers arranged on a plant's Plant stem, stem that is composed of a main branch or a system of branches. An inflorescence is categorized on the basis of the arrangement of flowers on a mai ...
is an unbranched and indeterminate terminal
raceme A raceme () or racemoid is an unbranched, indeterminate growth, indeterminate type of inflorescence bearing flowers having short floral stalks along the shoots that bear the flowers. The oldest flowers grow close to the base and new flowers are ...
measuring tall, with flowers that are yellow or white. Each flower has four
petal Petals are modified leaves that form an inner whorl surrounding the reproductive parts of flowers. They are often brightly coloured or unusually shaped to attract pollinators. All of the petals of a flower are collectively known as the ''corol ...
s set in a perpendicular pattern, as well as four
sepal A sepal () is a part of the flower of angiosperms (flowering plants). Usually green, sepals typically function as protection for the flower in bud, and often as support for the petals when in bloom., p. 106 Etymology The term ''sepalum'' ...
s, six
stamen The stamen (: stamina or stamens) is a part consisting of the male reproductive organs of a flower. Collectively, the stamens form the androecium., p. 10 Morphology and terminology A stamen typically consists of a stalk called the filament ...
s, and a superior ovary that is two-celled and contains a single stigma and
style Style, or styles may refer to: Film and television * ''Style'' (2001 film), a Hindi film starring Sharman Joshi, Riya Sen, Sahil Khan and Shilpi Mudgal * ''Style'' (2002 film), a Tamil drama film * ''Style'' (2004 film), a Burmese film * '' ...
. Two of the six stamens have shorter filaments. The fruit is a
silique A silique or siliqua (plural ''siliques'' or ''siliquae'') is a type of fruit (seed capsule) having two fused carpels with the length being more than three times the width. When the length is less than three times the width of the dried fruit ...
that opens at maturity through dehiscence to reveal brown or black seeds that are small and round in shape.
Self-pollination Self-pollination is a form of pollination in which pollen arrives at the stigma of a flower (in flowering plants) or at the ovule (in gymnosperms) of the same plant. The term cross-pollination is used for the opposite case, where pollen from ...
is impossible, and plants are cross-pollinated by insects. The initial leaves form a rosette shape comprising 7 to 15 leaves, each measuring by ; after this, leaves with shorter petioles develop and heads form through the leaves cupping inward. Many shapes, colors and leaf textures are found in various cultivated varieties of cabbage. Leaf types are generally divided between crinkled-leaf, loose-head savoys and smooth-leaf firm-head cabbages, while the color spectrum includes white and a range of greens and purples. Oblate, round and pointed shapes are found. Katz and Weaver, p. 280 Cabbage has been
selectively bred Selective breeding (also called artificial selection) is the process by which humans use animal breeding and plant breeding to selectively develop particular phenotypic traits (characteristics) by choosing which typically animal or plant ma ...
for head weight and morphological characteristics, frost hardiness, fast growth and storage ability. The appearance of the cabbage head has been given importance in selective breeding, with varieties being chosen for shape, color, firmness and other physical characteristics.
Breeding Breeding is sexual reproduction that produces offspring, usually animals or plants. It can only occur between a male and a female animal or plant. Breeding may refer to: * Animal husbandry, through selected specimens such as dogs, horses, and rab ...
objectives are now focused on increasing resistance to various insects and diseases and improving the nutritional content of cabbage. Scientific research into the
genetic modification Genetic engineering, also called genetic modification or genetic manipulation, is the modification and manipulation of an organism's genes using technology. It is a set of technologies used to change the genetic makeup of cells, including th ...
of ''B. oleracea'' crops, including cabbage, has included European Union and United States explorations of greater insect and
herbicide Herbicides (, ), also commonly known as weed killers, are substances used to control undesired plants, also known as weeds.EPA. February 201Pesticides Industry. Sales and Usage 2006 and 2007: Market Estimates. Summary in press releasMain page f ...
resistance. There are several ''
Guinness Book of World Records ''Guinness World Records'', known from its inception in 1955 until 1999 as ''The Guinness Book of Records'' and in previous United States editions as ''The Guinness Book of World Records'', is a British reference book published annually, listi ...
'' entries related to cabbage. These include the heaviest cabbage, at , heaviest red cabbage, at , longest cabbage roll, at , and the largest cabbage dish, at .


Taxonomy

Cabbage (''Brassica oleracea'' or ''B. oleracea'' var. ''capitata'', var. ''tuba'', var. ''sabauda'' or var. ''acephala'') is a member of the genus ''
Brassica ''Brassica'' () is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas. Crops from this genus are sometim ...
'' and the mustard family
Brassicaceae Brassicaceae () or (the older but equally valid) Cruciferae () is a medium-sized and economically important Family (biology), family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family. Most are herbaceous pla ...
. Several other
cruciferous vegetables Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brusse ...
(sometimes known as ''cole crops'') are
cultivar A cultivar is a kind of Horticulture, cultivated plant that people have selected for desired phenotypic trait, traits and which retains those traits when Plant propagation, propagated. Methods used to propagate cultivars include division, root a ...
s of ''B. oleracea'', including
broccoli Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy gre ...
,
collard greens Collard is a group of loose-leafed cultivars of ''Brassica oleracea'' (the same species as many common vegetables like cabbage and broccoli). Part of the acephala cultivar group (or kale group), collard is also classified as the variety ''B.& ...
,
brussels sprouts The Brussels sprout is a member of the Gemmifera cultivar group of cabbages (''Brassica oleracea''), grown for its edible buds. Etymology Though native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared i ...
,
kohlrabi Kohlrabi (; pronounced in English; scientific name ''Brassica oleracea'' Gongylodes Group (horticulture), Group), also called German turnip or turnip cabbage, is a Biennial plant, biennial vegetable, a low, stout cultivar of wild cabbage. It is ...
and sprouting broccoli. All of these developed from the wild cabbage ''B. oleracea'' var. ''oleracea'', also called colewort or field cabbage. This original species
evolved Evolution is the change in the heritable Phenotypic trait, characteristics of biological populations over successive generations. It occurs when evolutionary processes such as natural selection and genetic drift act on genetic variation, re ...
over thousands of years into those seen today, as
selection Selection may refer to: Science * Selection (biology), also called natural selection, selection in evolution ** Sex selection, in genetics ** Mate selection, in mating ** Sexual selection in humans, in human sexuality ** Human mating strat ...
resulted in cultivars having different characteristics, such as large heads for cabbage, large leaves for
kale Kale (), also called leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars primarily grown for their Leaf vegetable, edible leaves; it has also been used as an ornamental plant. Its multiple different cultivars vary quite ...
and thick stems with flower buds for broccoli. "Cabbage" was originally used to refer to multiple forms of ''B. oleracea'', including those with loose or non-existent heads. A related species, ''
Brassica rapa ''Brassica rapa'' is a plant species that has been widely cultivated into many forms, including the turnip (a root vegetable), komatsuna, napa cabbage, bomdong, bok choy, and rapini. ''Brassica rapa'' subsp. ''oleifera'' is an oilseed c ...
'', is commonly named Chinese, napa or celery cabbage, and has many of the same uses. It is also a part of common names for several unrelated species. These include cabbage bark or cabbage tree (a member of the genus '' Andira'') and cabbage palms, which include several genera of palms such as ''
Mauritia ''Mauritia'' is a genus of fan palms which is native to northern South America and to the Island of Trinidad in the Caribbean. Only two species are currently accepted. References

Mauritia, Trees of South America Trees of Trinidad ...
'', '' Roystonea oleracea'', '' Acrocomia'' and ''Euterpe oenocarpus''.


Etymology

The original family name of brassicas was ''Cruciferae'', which derived from the flower petal pattern thought by medieval Europeans to resemble a
crucifix A crucifix (from the Latin meaning '(one) fixed to a cross') is a cross with an image of Jesus on it, as distinct from a bare cross. The representation of Jesus himself on the cross is referred to in English as the (Latin for 'body'). The cru ...
. Katz and Weaver, p. 279 The word ''brassica'' derives from ''bresic'', a
Celtic Celtic, Celtics or Keltic may refer to: Language and ethnicity *pertaining to Celts, a collection of Indo-European peoples in Europe and Anatolia **Celts (modern) *Celtic languages **Proto-Celtic language *Celtic music *Celtic nations Sports Foot ...
word for cabbage. The varietal
epithet An epithet (, ), also a byname, is a descriptive term (word or phrase) commonly accompanying or occurring in place of the name of a real or fictitious person, place, or thing. It is usually literally descriptive, as in Alfred the Great, Suleima ...
''capitata'' is derived from the
Latin Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area aroun ...
word for 'having a head'. Many European and Asiatic names for cabbage are derived from the Celto-Slavic root ''cap'' or ''kap'', meaning "head". The
late Middle English Middle English (abbreviated to ME) is a form of the English language that was spoken after the Norman Conquest of 1066, until the late 15th century. The English language underwent distinct variations and developments following the Old English pe ...
word ''cabbage'' derives from the word ''caboche'' ("head"), from the Picard dialect of
Old French Old French (, , ; ) was the language spoken in most of the northern half of France approximately between the late 8th [2-4; we might wonder whether there's a point at which it's appropriate to talk of the beginnings of French, that is, when it wa ...
. This in turn is a variant of the Old French ''caboce''.


Cultivation


History

Although cabbage has an extensive history, it is difficult to trace its exact origins owing to the many varieties of leafy greens classified as "brassicas". A possible wild ancestor of cabbage, ''
Brassica oleracea ''Brassica oleracea'', also known as wild cabbage in its uncultivated form, is a plant of the family Brassicaceae. The species originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultiv ...
'', originally found in Britain and continental Europe, is tolerant of salt but not encroachment by other plants and consequently inhabits rocky cliffs in cool damp coastal habitats, retaining water and nutrients in its slightly thickened, turgid leaves. However, genetic analysis is consistent with feral origin of this population, deriving from plants escaped from field and gardens. According to the triangle of U theory of the evolution and relationships between ''Brassica'' species, ''B. oleracea'' and other closely related kale vegetables (cabbages, kale, broccoli, Brussels sprouts, and cauliflower) represent one of three ancestral lines from which all other brassicas originated. Cabbage was probably domesticated later in history than
Near East The Near East () is a transcontinental region around the Eastern Mediterranean encompassing the historical Fertile Crescent, the Levant, Anatolia, Egypt, Mesopotamia, and coastal areas of the Arabian Peninsula. The term was invented in the 20th ...
ern crops such as
lentil The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...
s and summer wheat. Because of the wide range of crops developed from the wild ''B. oleracea'', multiple broadly contemporaneous domestications of cabbage may have occurred throughout Europe. Nonheading cabbages and kale were probably the first to be domesticated, before 1000 BC, Katz and Weaver, p. 284 perhaps by the
Celts The Celts ( , see Names of the Celts#Pronunciation, pronunciation for different usages) or Celtic peoples ( ) were a collection of Indo-European languages, Indo-European peoples. "The Celts, an ancient Indo-European people, reached the apoge ...
of central and western Europe, although recent linguistic and genetic evidence enforces a Mediterranean origin of cultivated brassicas. While unidentified brassicas were part of the highly conservative unchanging
Mesopotamia Mesopotamia is a historical region of West Asia situated within the Tigris–Euphrates river system, in the northern part of the Fertile Crescent. Today, Mesopotamia is known as present-day Iraq and forms the eastern geographic boundary of ...
n garden repertory, it is believed that the ancient Egyptians did not cultivate cabbage, which is not native to the Nile valley, though the word ''shaw't'' in Papyrus Harris of the time of
Ramesses III Usermaatre Meryamun Ramesses III was the second Pharaoh of the Twentieth dynasty of Egypt, Twentieth Dynasty in Ancient Egypt. Some scholars date his reign from 26 March 1186 to 15 April 1155 BC, and he is considered the last pharaoh of the New K ...
has been interpreted as "cabbage". Janick, p. 51 The ancient Greeks had some varieties of cabbage, as mentioned by
Theophrastus Theophrastus (; ; c. 371 – c. 287 BC) was an ancient Greek Philosophy, philosopher and Natural history, naturalist. A native of Eresos in Lesbos, he was Aristotle's close colleague and successor as head of the Lyceum (classical), Lyceum, the ...
, although whether they were more closely related to today's cabbage or to one of the other ''Brassica'' crops is unknown. The headed cabbage variety was known to the Greeks as ''krambe'' and to the Romans as ''brassica'' or ''olus''; the open, leafy variety (kale) was known in Greek as ''raphanos'' and in Latin as ''caulis''.
Ptolemaic Egypt Ptolemaic is the adjective formed from the name Ptolemy, and may refer to: Pertaining to the Ptolemaic dynasty * Ptolemaic dynasty, the Macedonian Greek dynasty that ruled Egypt founded in 305 BC by Ptolemy I Soter *Ptolemaic Kingdom Pertaining ...
ians knew the cole crops as ''gramb'', under the influence of Greek ''krambe'', which had been a familiar plant to the Macedonian antecedents of the Ptolemies. By early Roman times, Egyptian artisans and children were eating cabbage and
turnip The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties a ...
s among a wide variety of other vegetables and pulses. Chrysippus of Cnidos wrote a treatise on cabbage, which Pliny knew, but it has not survived. The Greeks were convinced that cabbages and
grapevine ''Vitis'' (grapevine) is a genus of 81 accepted species of vining plants in the flowering plant family Vitaceae. The genus consists of species predominantly from the Northern Hemisphere. It is economically important as the source of grapes, bot ...
s were inimical, and that cabbage planted too near the vine would impart its unwelcome odor to the grapes; this Mediterranean sense of antipathy survives today. Toussaint-Samat, p. 622. ''Brassica'' was considered by some Romans a table luxury, although
Lucullus Lucius Licinius Lucullus (; 118–57/56 BC) was a Ancient Romans, Roman List of Roman generals, general and Politician, statesman, closely connected with Lucius Cornelius Sulla. In culmination of over 20 years of almost continuous military and ...
considered it unfit for the senatorial table. The more traditionalist
Cato the Elder Marcus Porcius Cato (, ; 234–149 BC), also known as Cato the Censor (), the Elder and the Wise, was a Roman soldier, Roman Senate, senator, and Roman historiography, historian known for his conservatism and opposition to Hellenization. He wa ...
, espousing a simple Republican life, ate his cabbage cooked or raw and dressed with vinegar; he said it surpassed all other vegetables, and approvingly distinguished three varieties; he also gave directions for its medicinal use, which extended to the cabbage-eater's urine, in which infants might be rinsed.
Pliny the Elder Gaius Plinius Secundus (AD 23/24 79), known in English as Pliny the Elder ( ), was a Roman Empire, Roman author, Natural history, naturalist, and naval and army commander of the early Roman Empire, and a friend of the Roman emperor, emperor Vesp ...
listed seven varieties, including
Pompeii Pompeii ( ; ) was a city in what is now the municipality of Pompei, near Naples, in the Campania region of Italy. Along with Herculaneum, Stabiae, and Villa Boscoreale, many surrounding villas, the city was buried under of volcanic ash and p ...
cabbage,
Cumae Cumae ( or or ; ) was the first ancient Greek colony of Magna Graecia on the mainland of Italy and was founded by settlers from Euboea in the 8th century BCE. It became a rich Roman city, the remains of which lie near the modern village of ...
cabbage and Sabellian cabbage. According to Pliny, the Pompeii cabbage, which could not stand cold, is "taller, and has a thick stock near the root, but grows thicker between the leaves, these being scantier and narrower, but their tenderness is a valuable quality". The Pompeii cabbage was also mentioned by
Columella Lucius Junius Moderatus Columella (, Arabic: ) was a prominent Roman writer on agriculture in the Roman Empire. His in twelve volumes has been completely preserved and forms an important source on Roman agriculture and ancient Roman cuisin ...
in ''De Re Rustica''.
Apicius ''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking''), is a collection of Food and dining in the Roman Empire, Roman cookery recipes, which may have been compiled in the fifth century CE, or ea ...
gives several recipes for ''cauliculi'', tender cabbage shoots. The Greeks and Romans claimed medicinal usages for their cabbage varieties that included relief from
gout Gout ( ) is a form of inflammatory arthritis characterized by recurrent attacks of pain in a red, tender, hot, and Joint effusion, swollen joint, caused by the deposition of needle-like crystals of uric acid known as monosodium urate crysta ...
, headaches and the symptoms of
poisonous mushroom Mushroom poisoning is poisoning resulting from the ingestion of mushrooms that contain toxic substances. Symptoms can vary from slight gastrointestinal discomfort to death in about 10 days. Mushroom toxins are secondary metabolites produced by th ...
ingestion. The antipathy towards the vine made it seem that eating cabbage would enable one to avoid drunkenness. Cabbage continued to figure in the '' materia medica'' of antiquity as well as at table: in the first century AD
Dioscorides Pedanius Dioscorides (, ; 40–90 AD), "the father of pharmacognosy", was a Greek physician, pharmacologist, botanist, and author of (in the original , , both meaning "On Materia medica, Medical Material") , a 5-volume Greek encyclopedic phar ...
mentions two kinds of coleworts with medical uses, the cultivated and the wild, and his opinions continued to be paraphrased in herbals right through the 17th century. At the end of Antiquity cabbage is mentioned in ''De observatione ciborum'' ("On the Observance of Foods") by Anthimus, a Greek doctor at the court of
Theodoric the Great Theodoric (or Theoderic) the Great (454 – 30 August 526), also called Theodoric the Amal, was king of the Ostrogoths (475–526), and ruler of the independent Ostrogothic Kingdom of Italy between 493 and 526, regent of the Visigoths (511–526 ...
. Cabbage appears among vegetables directed to be cultivated in the '' Capitulare de villis'', composed in 771–800 AD, that guided the governance of the royal estates of
Charlemagne Charlemagne ( ; 2 April 748 – 28 January 814) was List of Frankish kings, King of the Franks from 768, List of kings of the Lombards, King of the Lombards from 774, and Holy Roman Emperor, Emperor of what is now known as the Carolingian ...
. In Britain, the Anglo-Saxons cultivated ''cawel''. When round-headed cabbages appeared in 14th-century England they were called ''cabaches'' and ''caboches'', words drawn from
Old French Old French (, , ; ) was the language spoken in most of the northern half of France approximately between the late 8th [2-4; we might wonder whether there's a point at which it's appropriate to talk of the beginnings of French, that is, when it wa ...
and applied at first to refer to the ball of unopened leaves, the contemporaneous recipe that commences "Take cabbages and quarter them, and seethe them in good broth", also suggests the tightly headed cabbage. Manuscript illuminations show the prominence of cabbage in the cuisine of the High Middle Ages, and cabbage seeds feature among the seed list of purchases for the use of John II of France, King John II of France when captive in England in 1360, but cabbages were also a familiar staple of the poor: in the lean year of 1420 the "Bourgeois of Paris" noted that "poor people ate no bread, nothing but cabbages and turnips and such dishes, without any bread or salt". French naturalist Jean Ruel made what is considered the first explicit mention of head cabbage in his 1536 botanical treatise ''De Natura Stirpium'', referring to it as ''capucos coles'' ("head-coles"). In Istanbul, Sultan
Selim III Selim III (; ; was the sultan of the Ottoman Empire from 1789 to 1807. Regarded as an enlightened ruler, he was eventually deposed and imprisoned by the Janissaries, who placed his cousin Mustafa on the throne as Mustafa IV (). A group of a ...
penned a tongue-in-cheek ode to cabbage: without cabbage, the halva feast was not complete. In India, cabbage was one of several vegetable crops introduced by colonizing traders from Portugal, who established trade routes from the 14th to 17th centuries.
Carl Peter Thunberg Carl Peter Thunberg, also known as Karl Peter von Thunberg, Carl Pehr Thunberg, or Carl Per Thunberg (11 November 1743 – 8 August 1828), was a Sweden, Swedish Natural history, naturalist and an Apostles of Linnaeus, "apostle" of Carl Linnaeus ...
reported that cabbage was not yet known in Japan in 1775. Many cabbage varieties—including some still commonly grown—were introduced in Germany, France, and the
Low Countries The Low Countries (; ), historically also known as the Netherlands (), is a coastal lowland region in Northwestern Europe forming the lower Drainage basin, basin of the Rhine–Meuse–Scheldt delta and consisting today of the three modern "Bene ...
. During the 16th century, German gardeners developed the savoy cabbage. During the 17th and 18th centuries, cabbage was a food staple in such countries as Germany, England, Ireland and Russia, and pickled cabbage was frequently eaten.
Sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...
was used by Dutch, Scandinavian and German sailors to prevent
scurvy Scurvy is a deficiency disease (state of malnutrition) resulting from a lack of vitamin C (ascorbic acid). Early symptoms of deficiency include weakness, fatigue, and sore arms and legs. Without treatment, anemia, decreased red blood cells, gum d ...
during long ship voyages.
Jacques Cartier Jacques Cartier (; 31 December 14911 September 1557) was a French maritime explorer from Brittany. Jacques Cartier was the first Europeans, European to describe and map the Gulf of Saint Lawrence and the shores of the Saint Lawrence River, wh ...
first brought cabbage to the Americas in 1541–42, and it was probably planted by the early English colonists, despite the lack of written evidence of its existence there until the mid-17th century. By the 18th century, it was commonly planted by both colonists and native American Indians. Cabbage seeds traveled to Australia in 1788 with the
First Fleet The First Fleet were eleven British ships which transported a group of settlers to mainland Australia, marking the beginning of the History of Australia (1788–1850), European colonisation of Australia. It consisted of two Royal Navy vessel ...
, and were planted the same year on
Norfolk Island Norfolk Island ( , ; ) is an States and territories of Australia, external territory of Australia located in the Pacific Ocean between New Zealand and New Caledonia, directly east of Australia's Evans Head, New South Wales, Evans Head and a ...
. It became a favorite vegetable of Australians by the 1830s and was frequently seen at the Sydney Markets. In
Brno Brno ( , ; ) is a Statutory city (Czech Republic), city in the South Moravian Region of the Czech Republic. Located at the confluence of the Svitava (river), Svitava and Svratka (river), Svratka rivers, Brno has about 403,000 inhabitants, making ...
, Czech Republic there is an open-air market named after cabbage which has been in operation since 1325, the Zelný trh.


Modern cultivation

Cabbage is generally grown for its densely leaved heads, produced during the first year of its biennial cycle. Plants perform best when grown in well-drained soil in a location that receives full sun. Different varieties prefer different soil types, ranging from lighter sand to heavier clay, but all prefer fertile ground with a pH between 6.0 and 6.8. For optimal growth, there must be adequate levels of
nitrogen Nitrogen is a chemical element; it has Symbol (chemistry), symbol N and atomic number 7. Nitrogen is a Nonmetal (chemistry), nonmetal and the lightest member of pnictogen, group 15 of the periodic table, often called the Pnictogen, pnictogens. ...
in the soil, especially during the early head formation stage, and sufficient
phosphorus Phosphorus is a chemical element; it has Chemical symbol, symbol P and atomic number 15. All elemental forms of phosphorus are highly Reactivity (chemistry), reactive and are therefore never found in nature. They can nevertheless be prepared ar ...
and
potassium Potassium is a chemical element; it has Symbol (chemistry), symbol K (from Neo-Latin ) and atomic number19. It is a silvery white metal that is soft enough to easily cut with a knife. Potassium metal reacts rapidly with atmospheric oxygen to ...
during the early stages of expansion of the outer leaves. Wien and Wurr, p. 533 Temperatures between prompt the best growth, and extended periods of higher or lower temperatures may result in premature bolting (flowering). Bradley et al., pp. 56–57 Flowering induced by periods of low temperatures (a process called vernalization) only occurs if the plant is past the juvenile period. The transition from a juvenile to adult state happens when the stem diameter is about . Vernalization allows the plant to grow to an adequate size before flowering. In certain climates, cabbage can be planted at the beginning of the cold period and survive until a later warm period without being induced to flower, a practice that was common in the eastern US. Plants are generally started in protected locations early in the growing season before being transplanted outside, although some are seeded directly into the ground from which they will be harvested. Seedlings typically emerge in about 4–6 days from seeds planted deep at a soil temperature between . Growers normally place plants apart. Closer spacing reduces the resources available to each plant (especially the amount of light) and increases the time taken to reach maturity. Some varieties of cabbage have been developed for ornamental use; these are generally called "flowering cabbage". They do not produce heads and feature purple or green outer leaves surrounding an inner grouping of smaller leaves in white, red, or pink. Early varieties of cabbage take about 70 days from planting to reach maturity, while late varieties take about 120 days. Cabbages are mature when they are firm and solid to the touch. They are harvested by cutting the stalk just below the bottom leaves with a blade. The outer leaves are trimmed, and any diseased, damaged, or necrotic leaves are removed. Delays in harvest can result in the head splitting as a result of expansion of the inner leaves and continued stem growth. When being grown for seed, cabbages must be isolated from other ''B. oleracea'' subspecies, including the wild varieties, by to prevent cross-pollination. Other ''Brassica''
species A species () is often defined as the largest group of organisms in which any two individuals of the appropriate sexes or mating types can produce fertile offspring, typically by sexual reproduction. It is the basic unit of Taxonomy (biology), ...
, such as '' B. rapa'', '' B. juncea'', '' B. nigra'', '' B. napus'' and ''
Raphanus sativus The radish (''Raphanus sativus'') is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaf, leaves are sometimes used as a leaf vegetable. O ...
'', do not readily cross-pollinate.


Cultivars

There are several
cultivar group A Group (previously cultivar-groupInternational Code of Nomenclature for Cultivated Plants, 4th edition (1969), 5th edition (1980) and 6th edition (1995)) is a formal category in the '' International Code of Nomenclature for Cultivated Plants'' (' ...
s of cabbage, each including many cultivars: *
Savoy Savoy (; )  is a cultural-historical region in the Western Alps. Situated on the cultural boundary between Occitania and Piedmont, the area extends from Lake Geneva in the north to the Dauphiné in the south and west and to the Aosta Vall ...
 – Characterized by crimped or curly leaves, mild flavor and tender texture *
Spring greens (Brassica oleracea) Spring greens are a cultivar of '' Brassica oleracea'' in the cultivar acephala group, similar to kale, in which the central leaves do not form a head or form only a very loose one. It is considered to be closer to wild cabbage than most oth ...
 – Loose-headed, commonly sliced and steamed * Green – Light to dark green, slightly pointed heads. *
Red Red is the color at the long wavelength end of the visible spectrum of light, next to orange and opposite violet. It has a dominant wavelength of approximately 625–750 nanometres. It is a primary color in the RGB color model and a seconda ...
 – Smooth red leaves, often used for pickling or stewing * White, also called Dutch – Smooth, pale green leaves Some sources only delineate three cultivars: savoy, red and white, with spring greens and green cabbage being subsumed under the last.


Cultivation problems

Due to its high level of nutrient requirements, cabbage is prone to nutrient deficiencies, including
boron Boron is a chemical element; it has symbol B and atomic number 5. In its crystalline form it is a brittle, dark, lustrous metalloid; in its amorphous form it is a brown powder. As the lightest element of the boron group it has three ...
,
calcium Calcium is a chemical element; it has symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to it ...
,
phosphorus Phosphorus is a chemical element; it has Chemical symbol, symbol P and atomic number 15. All elemental forms of phosphorus are highly Reactivity (chemistry), reactive and are therefore never found in nature. They can nevertheless be prepared ar ...
and
potassium Potassium is a chemical element; it has Symbol (chemistry), symbol K (from Neo-Latin ) and atomic number19. It is a silvery white metal that is soft enough to easily cut with a knife. Potassium metal reacts rapidly with atmospheric oxygen to ...
. There are several physiological disorders that can affect the postharvest appearance of cabbage. Internal tip burn occurs when the margins of inside leaves turn brown, but the outer leaves look normal. Necrotic spot is where there are oval sunken spots a few millimeters across that are often grouped around the midrib. In pepper spot, tiny black spots occur on the areas between the veins, which can increase during storage. Fungal diseases include wirestem, which causes weak or dying transplants; ''Fusarium'' yellows, which result in stunted and twisted plants with yellow leaves; and blackleg (see ''
Leptosphaeria maculans ''Leptosphaeria maculans'' ( anamorph ''Phoma lingam'') is a fungal pathogen of the phylum Ascomycota that is the causal agent of blackleg disease on '' Brassica'' crops. Its genome has been sequenced, and ''L. maculans'' is a well-studied model ...
''), which leads to sunken areas on stems and gray-brown spotted leaves. The fungi '' Alternaria brassicae'' and '' A. brassicicola'' cause dark leaf spots in affected plants. They are both seedborne and airborne, and typically propagate from spores in infected plant debris left on the soil surface for up to twelve weeks after harvest. ''
Rhizoctonia solani ''Rhizoctonia solani'' is a species of fungus in the order Cantharellales. Basidiocarps (fruit bodies) are thin, effused, and web-like, but the fungus is more typically encountered in its anamorphic state, as hyphae and sclerotia. The name ' ...
'' causes the post-emergence disease wirestem, resulting in killed seedlings ("damping-off"), root rot or stunted growth and smaller heads. One of the most common bacterial diseases to affect cabbage is black rot, caused by '' Xanthomonas campestris'', which causes chlorotic and
necrotic Necrosis () is a form of cell injury which results in the premature death of cells in living tissue by autolysis. The term "necrosis" came about in the mid-19th century and is commonly attributed to German pathologist Rudolf Virchow, who is ...
lesions that start at the leaf margins, and
wilting Wilting is the loss of rigidity of non-woody parts of plants. This occurs when the turgor pressure in non- lignified plant cells falls towards zero, as a result of diminished water in the cells. Wilting also serves to reduce water loss, as it ...
of plants.
Clubroot Clubroot is a common disease of cabbages, broccoli, cauliflower, Brussels sprouts, radishes, turnips, Matthiola, stocks, Erysimum, wallflowers and other plants of the family Brassicaceae (Cruciferae). It is caused by ''Plasmodiophora brassicae'' ...
, caused by the soilborne
slime mold Slime mold or slime mould is an informal name given to a polyphyletic assemblage of unrelated eukaryotic organisms in the Stramenopiles, Rhizaria, Discoba, Amoebozoa and Holomycota clades. Most are near-microscopic; those in the Myxogastria ...
-like organism ''Plasmodiophora brassicae'', results in swollen, club-like roots.
Downy mildew Downy mildew refers to any of several types of oomycete microbes that are obligate parasites of plants. Downy mildews exclusively belong to the Peronosporaceae family. In commercial agriculture, they are a particular problem for growers of c ...
, a parasitic disease caused by the
oomycete The Oomycetes (), or Oomycota, form a distinct phylogenetic lineage of fungus-like eukaryotic microorganisms within the Stramenopiles. They are filamentous and heterotrophic, and can reproduce both sexually and asexually. Sexual reproduction o ...
'' Peronospora parasitica'', produces pale leaves with white, brownish or olive
mildew Mildew is a form of fungus. It is distinguished from its closely related counterpart, mold, largely by its colour: molds appear in shades of black, blue, red, and green, whereas mildew is white. It appears as a thin, superficial growth consisti ...
on the lower leaf surfaces; this is often confused with the fungal disease
powdery mildew Powdery mildew is a fungus, fungal disease that affects a wide range of plants. Powdery mildew diseases are caused by many different species of Ascomycota, ascomycete fungi in the order Erysiphales. Powdery mildew is one of the easier plant disea ...
. Pests include root-knot nematodes and cabbage maggots, which produce stunted and wilted plants with yellow leaves;
aphid Aphids are small sap-sucking insects in the Taxonomic rank, family Aphididae. Common names include greenfly and blackfly, although individuals within a species can vary widely in color. The group includes the fluffy white Eriosomatinae, woolly ...
s, which induce stunted plants with curled and yellow leaves; harlequin cabbage bugs, which cause white and yellow leaves; thrips, which lead to leaves with white-bronze spots; striped flea beetles, which riddle leaves with small holes; and
caterpillar Caterpillars ( ) are the larval stage of members of the order Lepidoptera (the insect order comprising butterflies and moths). As with most common names, the application of the word is arbitrary, since the larvae of sawflies (suborder ...
s, which leave behind large, ragged holes in leaves. Bradley et al., pp. 57–59 The caterpillar stage of the "small cabbage white butterfly" ('' Pieris rapae''), commonly known in the United States as the "imported cabbage worm", is a major cabbage pest in most countries. The large white butterfly (''
Pieris brassicae ''Pieris brassicae'', the large white, also called cabbage butterfly, cabbage white, cabbage moth (erroneously), or in India the large cabbage white, is a butterfly in the family Pieridae. It is a close relative of the small white, ''Pieris rap ...
'') is prevalent in eastern European countries. The diamondback moth ('' Plutella xylostella'') and the cabbage moth (''
Mamestra brassicae The cabbage moth (''Mamestra brassicae'') is primarily known as a pest that is responsible for severe crop damage of a wide variety of plant species. The common name, cabbage moth, is a misnomer as the species feeds on many fruits, vegetables, ...
'') thrive in the higher summer temperatures of continental Europe, where they cause considerable damage to cabbage crops. The mustard leaf beetle ('' Phaedon cochleariae''), is a common pest of cabbage plants. The mustard leaf beetle will often choose to feed on cabbage over their natural host plants as cabbage is more abundant in palatable compounds such as glucosinolates that encourage higher consumption. The cabbage looper ('' Trichoplusia ni'') is infamous in North America for its voracious appetite and for producing frass that contaminates plants. In India, the diamondback moth has caused losses up to 90 percent in crops that were not treated with insecticide. Destructive soil insects such as the cabbage root fly ('' Delia radicum'') has larvae can burrow into the part of plant consumed by humans. Planting near other members of the cabbage family, or where these plants have been placed in previous years, can prompt the spread of pests and disease. Excessive water and excessive heat can also cause cultivation problems. Factors that contribute to reduced head weight include: growth in the compacted soils that result from no-till farming practices, drought, waterlogging, insect and disease incidence, and shading and nutrient stress caused by weeds.


Production

In 2020, world production of cabbages (combined with other brassicas) was 71 million
tonne The tonne ( or ; symbol: t) is a unit of mass equal to 1,000  kilograms. It is a non-SI unit accepted for use with SI. It is also referred to as a metric ton in the United States to distinguish it from the non-metric units of the s ...
s, led by China with 48% of the world total (table). Other substantial producers were India, Russia, and South Korea.


Toxicity

When overcooked, toxic
hydrogen sulfide Hydrogen sulfide is a chemical compound with the formula . It is a colorless chalcogen-hydride gas, and is toxic, corrosive, and flammable. Trace amounts in ambient atmosphere have a characteristic foul odor of rotten eggs. Swedish chemist ...
gas is produced. Excessive consumption of cabbage may lead to increased intestinal gas which causes
bloating Abdominal bloating (or simply bloating) is a short-term disease that affects the gastrointestinal tract. Bloating is generally characterized by an excess buildup of gas, air or fluids in the stomach. A person may have feelings of tightness, pressu ...
and
flatulence Flatulence is the expulsion of gas from the Gastrointestinal tract, intestines via the anus, commonly referred to as farting. "Flatus" is the medical word for gas generated in the stomach or bowels. A proportion of intestinal gas may be swal ...
due to the
trisaccharide ''Trisaccharides'' are oligosaccharides composed of three monosaccharides with two glycosidic bonds connecting them. Similar to the disaccharides, each glycosidic bond can be formed between any hydroxyl group on the component monosaccharides. Even ...
raffinose Raffinose is a trisaccharide composed of galactose, glucose, and fructose. It can be found in beans, cabbage, brussels sprouts, broccoli, asparagus, other vegetables, and whole grains. Raffinose can be hydrolyzed to D-galactose and sucrose by th ...
, which the human
small intestine The small intestine or small bowel is an organ (anatomy), organ in the human gastrointestinal tract, gastrointestinal tract where most of the #Absorption, absorption of nutrients from food takes place. It lies between the stomach and large intes ...
cannot digest, but is digested by bacteria in the
large intestine The large intestine, also known as the large bowel, is the last part of the gastrointestinal tract and of the Digestion, digestive system in tetrapods. Water is absorbed here and the remaining waste material is stored in the rectum as feces befor ...
. Cabbage has been linked to outbreaks of some
food-borne illness Foodborne illness (also known as foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, as well as prions (the agents of mad cow disease), and toxins such a ...
es, including ''
Listeria monocytogenes ''Listeria monocytogenes'' is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the ho ...
'' and ''
Clostridium botulinum ''Clostridium botulinum'' is a Gram-positive bacteria, gram-positive, Bacillus (shape), rod-shaped, Anaerobic organism, anaerobic, endospore, spore-forming, Motility, motile bacterium with the ability to produce botulinum toxin, which is a neurot ...
''. The latter toxin has been traced to pre-made, packaged coleslaw mixes, while the spores were found on whole cabbages that were otherwise acceptable in appearance. ''
Shigella ''Shigella'' is a genus of bacteria that is Gram negative, facultatively anaerobic, non–spore-forming, nonmotile, rod shaped, and is genetically nested within ''Escherichia''. The genus is named after Kiyoshi Shiga, who discovered it in 1 ...
'' species are able to survive in shredded cabbage. Two outbreaks of '' E. coli'' in the United States have been linked to cabbage consumption. Biological risk assessments have concluded that there is the potential for further outbreaks linked to uncooked cabbage, due to contamination at many stages of the growing, harvesting and packaging processes. Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer. Whilst not a toxic vegetable in its natural state, an increase in intestinal gas can lead to the death of many small animals like rabbits due to gastrointestinal stasis. Cabbage and other cruciferous vegetables contain small amounts of
thiocyanate Thiocyanates are salts containing the thiocyanate anion (also known as rhodanide or rhodanate). is the conjugate base of thiocyanic acid. Common salts include the colourless salts potassium thiocyanate and sodium thiocyanate. Mercury(II) t ...
, a compound associated with goiter formation when
iodine Iodine is a chemical element; it has symbol I and atomic number 53. The heaviest of the stable halogens, it exists at standard conditions as a semi-lustrous, non-metallic solid that melts to form a deep violet liquid at , and boils to a vi ...
intake is deficient.


Uses


Culinary

The characteristic flavor of cabbage is caused by
glucosinolate Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. ...
s, a class of
sulfur Sulfur ( American spelling and the preferred IUPAC name) or sulphur ( Commonwealth spelling) is a chemical element; it has symbol S and atomic number 16. It is abundant, multivalent and nonmetallic. Under normal conditions, sulfur atoms ...
-containing
glucoside A glucoside is a glycoside that is chemically derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes. Th ...
s. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages. Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced. Cabbage consumption varies widely around the world: Russia has the highest annual per capita consumption at , followed by Belgium at and the Netherlands at . Americans consume annually per capita.


Nutrition

Raw cabbage is 92% water, 6%
carbohydrate A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' ...
s, 1%
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...
, and contains negligible
fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...
. In a 100-gram reference amount, raw cabbage is a rich source of
vitamin C Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription di ...
and
vitamin K Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. The human body requires vitamin K for post-translational modification, post-synthesis modification of certain proteins ...
, containing 44% and 72%, respectively, of the
Daily Value In the U.S. and Canada, the Reference Daily Intake (RDI) is used in nutrition labeling on food and dietary supplement products to indicate the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97� ...
(DV). Cabbage is also a moderate source (10–19% DV) of
vitamin B6 Vitamin B6 is one of the B vitamins, and is an essential nutrient for humans. The term essential nutrient refers to a group of six chemically similar compounds, i.e., "vitamers", which can be interconverted in biological systems. Its active f ...
and
folate Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and ...
, with no other nutrients having significant content per 100-gram serving.


Local market and storage

Cabbages sold for market are generally smaller, and different varieties are used for those sold immediately upon harvest and those stored before sale. Those used for processing, especially sauerkraut, are larger and have a lower percentage of water. Both hand and mechanical harvesting are used, and hand-harvesting is generally used for cabbages destined for market sales. In commercial-scale operations, hand-harvested cabbages are trimmed, sorted, and packed directly in the field to increase efficiency. Katz and Weaver, p. 285 Vacuum cooling rapidly refrigerates the vegetable, allowing for earlier shipping and a fresher product. Cabbage can be stored the longest at with a humidity of 90–100%; these conditions will result in up to six months of longevity. When stored under less ideal conditions, cabbage can still last up to four months.


Food preparation

Cabbage is prepared and consumed in many ways. The simplest options include eating the vegetable raw or
steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking ha ...
it, though many cuisines pickle,
stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...
, sauté or braise cabbage. Savoy cabbages are usually used in salads. Smooth-leaf types are both sold to consumers and used for commercial processing. Pickling is a common way of preserving cabbage, creating dishes such as
sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...
and
kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
, although kimchi is more often made from Napa cabbage (a related but separate species). In Poland, cabbage is one of the main food crops, and it features prominently in
Polish cuisine Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other ...
. It is frequently eaten, either cooked or as sauerkraut, as a side dish or as an ingredient in such dishes as bigos (cabbage, sauerkraut, meat, and wild mushrooms, among other ingredients),
gołąbki Gołąbki () is the Polish name of a dish popular in cuisines of Central Europe, Central and Eastern Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice and/or kasza. Gołąbki are o ...
(stuffed cabbage), and
pierogi Pierogi ( ; ) are filled dumplings made by wrapping Leavening, unleavened dough around a Stuffing, filling and cooked in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato, cheese, ...
(filled dumplings). Other eastern European countries, such as Hungary and Romania, also have traditional dishes that feature cabbage as a main ingredient.
Tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
and cabbage is a staple of Chinese cooking, while the British dish
bubble and squeak Bubble and squeak is an English dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known sinc ...
is made primarily with leftover
potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
and boiled cabbage and eaten with cold meat. In India and Ethiopia, cabbage is often included in spicy salads and braises. In the United States, cabbage is used primarily for the production of
coleslaw Coleslaw or cole slaw (from the Dutch term , meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly eithe ...
, followed by market use and sauerkraut production.


Phytochemicals

Basic research Basic research, also called pure research, fundamental research, basic science, or pure science, is a type of scientific research with the aim of improving scientific theories for better understanding and prediction of natural or other phenome ...
on cabbage
phytochemicals Phytochemicals are naturally-occurring chemicals present in or extract, extracted from plants. Some phytochemicals are nutrients for the plant, while others are metabolites produced to enhance plant survivability and reproduction. The field ...
is ongoing to discern if certain cabbage compounds may affect health or have potential for anti-disease effects, such as
sulforaphane Sulforaphane (sometimes sulphoraphane in British English) is a phytochemical within the isothiocyanate group of organosulfur compounds. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane up ...
and other
glucosinolate Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. ...
s. Studies on cruciferous vegetables, including cabbage, include whether they may lower the risk against
colon cancer Colorectal cancer (CRC), also known as bowel cancer, colon cancer, or rectal cancer, is the development of cancer from the colon or rectum (parts of the large intestine). Signs and symptoms may include blood in the stool, a change in bowel ...
. Cabbage is a source of indole-3-carbinol, a chemical under
basic research Basic research, also called pure research, fundamental research, basic science, or pure science, is a type of scientific research with the aim of improving scientific theories for better understanding and prediction of natural or other phenome ...
for its possible properties.


Herbalism

In addition to its usual purpose as an edible vegetable, cabbage has been used historically in
herbalism Herbal medicine (also called herbalism, phytomedicine or phytotherapy) is the study of pharmacognosy and the use of medicinal plants, which are a basis of traditional medicine. Scientific evidence for the effectiveness of many herbal treatments ...
. The Ancient Greece, Ancient Greeks recommended consuming the vegetable as a laxative, and used cabbage juice as an antidote for mushroom poisoning, for eye salves, and for liniments for bruises. The ancient Roman,
Pliny the Elder Gaius Plinius Secundus (AD 23/24 79), known in English as Pliny the Elder ( ), was a Roman Empire, Roman author, Natural history, naturalist, and naval and army commander of the early Roman Empire, and a friend of the Roman emperor, emperor Vesp ...
, described both culinary and medicinal properties of the vegetable. Ancient Egyptians ate cooked cabbage at the beginning of meals to reduce the intoxicating effects of wine. This traditional usage persisted in European literature until the mid-20th century. The supposed cooling properties of the leaves were used in Britain as a treatment for trench foot in World War I, and as compression bandage, compresses for ulcers and mastitis, breast abscesses. Other medicinal uses recorded in European traditional medicine, folk medicine include treatments for rheumatism, sore throat, Dysphonia, hoarseness, baby colic, colic, and Depression (mood), melancholy. Both mashed cabbage and cabbage juice have been used in poultices to remove boils and treat warts, pneumonia, appendicitis, and ulcers.


See also

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References


Works cited

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External links

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''Cabbages and Cauliflowers: How to Grow Them'' by James John Howard Gregory – Project Gutenberg.
{{Authority control Cabbage, Brassica oleracea, Food plant cultivars Leaf vegetables Medicinal plants