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Cabbage are a series of little silver waterfall in the moon

cabbage exporting

history of cabbage

history of cabbage: Cabbage has been in cultivation for thousands of years. The ancient Romans loved it and used it for several purposes. Cato advised eating cabbage soaked in vinegar before embarking upon an evening of heavy drinking and the accepted remedy for a Roman hangover was simply more cabbage. Caesar’s armies carried cabbage with them and used it not only for food, but bound wounds with the leaves to reduce infection. Modern studies do show that cabbage has antibacterial properties and actually reduces inflammation.

history of cabbage it was in Europe too: Cabbage was introduced into Europe by the conquering Romans and there the plant was bred into the familiar form we recognize today. It was easily cultivated in the cooler parts of northern Europe and quickly became a popular food. It produced a large harvest in the short growing season and was a wonderful addition to the meager diet of the rural folk. The French word “caboche” literally means “head,” so the English name “cabbage” is most likely an adaptation upon it. The Danish were probably the originators of what we know as coleslaw, as their word for cabbage is “kool,” and their word for salad is “sla.” So, “cabbage salad” would be “koolsla.”

history of cabbage In 17th and 18th centuries

history of cabbage is also back to of the 17th and 18th centuries, The explorers carried cabbage in their ship’s stores for their crews to eat and the high Vitamin C content helped stave off the scurvy that was so common among sailors. By this time, a pickled form of the vegetable was popular in Europe and the French from the Alsace area gave it the name of “Choucroute”(sauerkraut). It has even been noted that on one of Captain Cook’s voyages that sailors who were injured in a storm had their wounds bound with cabbage to help prevent gangrene.

Description

Cabbage has a round shape and is composed of superimposed leaf layers. It is a member of the food family traditionally known as cruciferous vegetables and is very closely related to kale, broccoli, collards and Brussels sprouts. All cruciferous vegetables provide integrated nourishment across a wide variety of nutritional categories and provide broad support across a wide variety of body systems as well.

The best cabbage is grown in cool weather, in rich soil and has a steady source of moisture. Start seeds indoors 8 to 10 weeks before the planned set-out date. As cabbage plants can tolerate frost, it is usually one of the first plants to go in the garden. Just be sure to plant out after the last projected freeze date, as freezing temperatures can harm the young transplants.

Cabbage can be harvested at any point after the heads form. They tend to split if left in the field after heavy rains, so be aware of the weather conditions as they mature. Remove the cut stems, leaves and roots and compost them to keep down pest populations. Cabbage can be stored in a cool dark place such as a root cellar.

Many countries and cultures enjoy some form of cabbage prepared in a great number of ways. Sauerkraut and coleslaw from Europe and colcannon from Ireland. The Hungarians have their stuffed cabbage and the Koreans love their kimchi. Cabbage is a staple among cultures the world over.

Role of cabbage in healthy :

Cruciferous vegetables like cabbage, kale, and broccoli are notorious for being chock-full of beneficial nutrients. If you are trying to improve your diet, cruciferous vegetables are a good place to start.

Cabbage is a healthy and inexpensive vegetable choice. It also tastes great and can be used in many different ways. You can enjoy the spicy taste and crunchy texture of raw cabbage or the sweetness of cooked cabbage

Type of cabbage :

·Green Cabbage

·Savoy Cabbage

· Red Cabbage

·Napa Cabbage

·Bok Choy

·Brussels Sprouts

Because cabbage’s inner leaves are protected from the sunlight by the surrounding leaves, they are oftentimes lighter in color. However, the outer color of cabbage leaves is still the most common way of dividing cabbage into types. For cabbage, the two basic color types are green and red. Green cabbages can range from very dark to very light in color. (In fact, some of the lighter-colored green cabbage varieties are actually referred to as “white” cabbages.) The subgroup “alba” (meaning “white” in Latin) is often used to refer to the green cabbage subgroup as a whole. Red cabbage can also range widely in color, with some appearing deep purple in color. The subgroup “rubra” is often used to refer to the red cabbage subgroup as a whole. You’ll also sometimes hear the darkest shades of purple cabbage being referred to as “black” cabbage.

Type of cabbages common  in iran:

Green Cabbage

Looking similar to a head of iceberg lettuce, green cabbage is the most common variety. The outer leaves range from dark to pale green while the inside is pale green or white. When raw, its texture is somewhat rubbery and its flavor kind of peppery but once cooked, the green cabbage softens and takes on a sweeter taste. You want to choose heads that are heavy in the hand and with tightly bound leaves. Before using, discard the outer wilted leaves.

Green cabbage can be eaten raw when sliced thinly (as in coleslaw), or it can be added to stir-fries, casseroles or soups. Of course, this is the cabbage we are all familiar with when it comes to cabbage rolls

Red or Purple Cabbage

Red or purple cabbages take longer to mature, so these types are generally not as tender as green or white varieties. Most often, pickled raw shredded red cabbage also makes a striking addition to coleslaw and traditional salads. Red cabbage can be used interchangeably in most standard cabbage recipes, but be aware that the color will leach into any other ingredients.

When cooking with red or purple cabbage, be aware that the compound (anthocyanin) that gives the cabbage that beautiful color will also turn blue when it is cooked along with any alkaline substance. Since tap water is often full of alkaline minerals such as lime, be sure to add about one teaspoon of an acidic agent—such as lemon juice, vinegar, or wine—to the pot when using tap water. If your red cabbage begins to take on that blue tinge in any recipe, the addition of the acidic agent will usually bring back the original color.

Buy cabbage at it’s best

Head of cabbage. Choose cabbage that seems firm and heavy for its size, with fresh, crisp-looking leaves that are tightly packed and aren’t wilting or blemished.

Tips for storing cabbage

Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper.

Once cut, use cabbage within 2-3 days.

Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.

If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days.

Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.

Tips for cooking cabbage

Remove outer leaves and rinse cabbage well.

To keep cabbage fresh, don’t cut it until just before you use it.

To shred cabbage, cut the head into four quarters and cut out the hard stalk in the middle. Cut each quarter into fine shreds.

You can microwave, shred, pickle, bake, steam, stir-fry or boil cabbage.

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