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					Cabbage

    By: Angela Warren
Cabbage History


   One of the most ancient vegetables
   Cabbage has been cultivated for more than
    4,000 years and domesticated for over 2,500
    years.
   Since cabbage grows well in cool climates,
    yields large harvests, and stores well during
    winter, it became a major crop in Europe.
History Continued



   It was French navigator Jacques Cartier who
    brought cabbage to the Americas in 1536.
   Other related cabbage cousins in the cruciferous
    family are: Brussels sprouts, broccoli, kale,
    kohlrabi, and cauliflower.
   William Collingwood of England was recognized
    for growing the largest cabbage which weighed
    123 pounds during 1865.
Still History


   The botanical name for cabbage is brassica
    oleracea capitata
   The English name cabbage comes from the
    French caboche, meaning head.
   The Celts brought cabbage to Europe from
    Asia around 600 B.C.
Legends and Myths

   Greeks and Romans thought cabbage could
    cure any illness.
   Egyptian pharaohs would eat large amounts
    of cabbage before a night of drinking,
    thinking it would allow them to drink more
    alcohol and not feel the effects.
   Captain Cook swore that sauerkraut would
    save wounded soldiers from gangrene in
    1769.
More Legends


   Cabbage is said to contain chemicals that
    can prevent colon and rectal cancer.
   Greeks used fresh white cabbage juice to
    relieve sore and infected eyes.
   White cabbage juice dabbed on mouth ulcers
    will make them heal faster.
   People who suffer from gastritis should drink
    fresh cabbage juice.
Don’t Forget This Legend


   That babies came from cabbage patches.
Cabbage Varieties


   There are over 400 different varieties of
    cabbage.
   There are round to conical in shape, with flat
    or curly, tight or loose leaves.
   The leaves can be found in green, white, red,
    purple, and light green.
   The most common is the round, light green
    or white head variety
Red and Purple Cabbage


   They take longer to mature
   They are generally not as tender as the
    green and white varieties.
   The juice of red cabbage can be used as a
    pH indicator.
Benefits of Cabbage


   Anti-inflammatory vegetable
   Contains lactic acid that acts to disinfect
    colon.
   Can be used to reduce headache pain.
   Anti-cancer properties and good for treating
    skin conditions
   Drinking cabbage juice from the stem is a
    good remedy for ulcers.
Cabbage Selection


   All varieties are available year-round and
    weigh from 1 to 7 pounds.
   Cabbage heads should be large and
    compact (not fluffy).
   Heavy for their size
   Tender green leaves showing no evidence of
    damage or insect nibbles.
Still Selecting….

   Check the bottom of the cabbage to be sure
    the leaves are not beginning to separate
    from the stem, which is an indication of age.
   Fresh cabbage will have a generous amount
    of outer leaves.
   Do not buy precut cabbage, the leaves may
    have already lost their vitamin C.
Nutrient Label


             http://www.nutritiondata.com/foods-
             cabbage011000000000000000000.html
Good News


   Cabbage is very low in Saturated Fat and
    Cholesterol. It’s also a good source of
    Vitamin A, Thiamin, Vitamin B6, Calcium,
    Iron, Vitamin C, Folate, Potassium, and
    Magnesium.
   However, a large portion of the calories in
    cabbage come from sugars.
Preparation


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


   Boiling tenderizes the leaves and converts
    some of their starch into sugars.
   This develops a “cabbage aroma”.
   Cabbage is also consumed as sauerkraut
    which is made from fermented cabbage
    heads.
   Lightly cooking cabbage in a pan has a
    delicate flavor and pleasant aroma.
Cooking Tips


   Complimentary herbs and spices for
    cabbage include celery seed, mustard seed,
    nutmeg, savory, tarragon, garlic, caraway
    seed, dill weed, black pepper, and thyme
   Good companion vegetables are: potatoes,
    leeks, onion, and carrots
   Also paired well with corned beef and
    sausage.
Random Thoughts


   Many people will not cook cabbage simply
    because of the odor, which is to many like
    rotten eggs and ammonia.
   Cabbage contains sulfur compounds that
    actually multiply during the cooking process
   Boiled cabbage has a bad reputation
    because of it’s odor when being cooked and
    it’s reputation of promoting flatulence.
Baked Cabbage Bundles

   Ingredients:

   1/2 cup walnuts, chopped
   soy sauce
   12 large cabbage leaves
   boiling water
   1 cup onions, chopped
   1 teaspoon tasted sesame oil
   1 cup cooked brown rice
Cooking Instructions
   Directions:
    Cover walnuts with light coating of soy sauce and roast in oven at 300
    degrees F. for about 8 minutes.
   Cook cabbage by your preferred method and set aside 12 leaves.
   Cook onions in sesame oil until golden. Combine rice, onions, and
    walnuts in bowl, adding a little soy sauce to increase flavor if desired.
    Roll this mixture into cabbage leaves and bake at 350 degrees F. for
    about 12 minutes.
   This recipe for Baked Cabbage Bundles serves/makes 8.
   Recipe URL:
    http://www.cdkitchen.com/recipes/recs/495/Baked_Cabbage_Bundles
    47771.shtml
    Recipe ID: 2697
References

   About Inc. Retrieved April 8 2006, from,
    http://www.themediadrome.com/content/articl
    es/food_articles/cabbage.htm
   The Media Drome. Retrieved April 8 2006,
    from,http://homecooking.about.com/library/w
    eekly/aa031201a.htm

				
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