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07-SEPTEMBER-2008 03:17:44 - Cabbage This article or section includes a list of references or external links, but its sources remain unclear because it lacks in-text citations. You can improve this article by introducing more precise citations where appropriate. April 2008 For other uses, see Cabbage disambiguation. Cabbage Cabbage, cultivar unknown Cabbage, cultivar unknown Species Brassica oleracea Cultivar group Capitata Group Origin Merranean, 1st century Cultivar group members Many; see text. Cabbage, raw Nutritional value per 100 g 3.5 oz Energy 20 kcal 100 kJ Carbohydrates 5.8 g - Sugars 3.2 g - Dietary fiber 2.5 g Fat 0.1 g Protein 1.28 g Thiamin Vit. B1 0.061 mg 5% Riboflavin Vit. B2 0.040 mg 3% Niacin Vit. B3 0.234 mg 2% Pantothenic acid B5 0.212 mg 4% Vitamin B6 0.124 mg 10% Folate Vit. B9 53 μg 13% Vitamin C 36.6 mg 61% Calcium 40 mg 4% Iron 0.47 mg 4% Magnesium 12 mg 3% Phosphorus 26 mg 4% Potassium 170 mg 4% Zinc 0.18 mg 2% Percentages are relative to US recommendations for adults. Source: USDA Nutrient database The cabbage Brassica oleracea Capitata Group, is a leafy garden plant of the Family Brassicaceae or Cruciferae, used as a vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, forming a characteristic compact, globular cluster. Cabbages grown late in autumn and in the beginning of winter are called coleworts. The cabbage is derived from a leafy wild mustard plant, native to the Merranean 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.1. The English name derives from the Normanno-Picard caboche head. Cabbage was developed by ongoing artificial selection for suppression of the internode length. The dense core of the cabbage is called the babchkacitation needed. It is related to the turnip. The sharp or bitter taste sometimes present in cabbage is due to glucosinolates. Contents 1 Uses 1.1 Raw 1.2 Cooked 1.3 Fermented and preserved 1.4 Medicinal properties 2 Varieties 3 Cultivation 4 Related Brassica oleracea varieties 5 Linguistic associations 6 References 7 See also 8 External links Uses The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. The so-called 'cabbage head' is widely consumed raw, cooked, or preserved in a great variety of dishes. Cabbage is a leaf vegetable. Raw Raw cabbage is usually sliced into thin strips or shredded for use in salads, such as coleslaw. It can also replace iceberg lettuce in sandwiches. Cooked Cabbage is often added to soups or stews. Cabbage soup is popular in central Europe and eastern Europe, and cabbage is an ingredient in some kinds of borscht. Cabbage is also used in many popular dishes in India. Boiling tenderizes the leaves and releases sugars, which leads to the characteristic cabbage aroma. Boiled cabbage has become stigmatized in North America because of its strong cooking odor and the belief that it causes flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an opportune source of vitamins and dietary fiber. Cabbage rolls are an East European and Middle Eastern delicacy. The leaves are softened by parboiling or placing the whole head of cabbage in the freezer, and then filled with chopped meat and/or rice. Fermented and preserved Cabbage is the basis for the German sauerkraut, Chinese suan cai and Korean kimchi. To pickle cabbage it is placed in a jar, covered with water and salt, and left in a warm place for several days to ferment. Sauerkraut was historically prepared at home in large batches, as a way of storing food for the winter. Cabbage can also be pickled in vinegar with various spices, alone or in combination with other vegetables. Korean baechu kimchi is usually sliced thicker than its European counterpart, and the addition of onions, chillies, minced garlic and ginger is common. Medicinal properties Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, an amino acid, which has anti-inflammatory properties. It is a source of indol-3-carbinol, or I3C, a compound used as an adjuvent therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus usually types 6 and 11 that causes growths in the airway that can lead to death. In European folk medicine, cabbage leaves are used to treat acute inflammation.2 A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.3 Varieties There are many varieties of cabbage based on shape and time of maturity. Traditional varieties include Late Flat Dutch, Early Jersey Wakefield a conical variety, Danish Ballhead late, round -headed. Savoy Cabbage has a round head with crinkled leaves. Red cabbage is a small, round headed type with dark red leaves. Krautman is the most common variety for commercial production of sauerkrauts. Cultivation Garden of flowering kale, a member of the cabbage family, in Shanghai, China. Garden of flowering kale, a member of the cabbage family, in Shanghai, China. Broadly speaking, cabbage varieties come in two groups, early and late. The early varieties mature in about 45 days. They produce small heads which do not keep well and are intended for consumption while fresh. The late cabbage matures in about 87 days, and produces a larger head. Cabbage can be started indoors or sowed directly. Like all brassicae, cabbage is a cool season crop, so early and late plantings do better than those maturing in the heat of the summer. Cabbage output in 2005 Cabbage output in 2005 Control of insect pests is important, particularly in commercial production where appearance is a driver of success. The pesticides sevin and malathion are both listed for use on cabbage. The caterpillars of some butterflies in the family Pieridae the whites feed on brassicas and can be serious pests; see also List of Lepidoptera that feed on Brassica. Cabbages keep well and were thus a common winter vegetable before refrigeration and long-distance shipping of produce. China is leader in production of cabbages followed by India and then Russian Federation. Top Ten Cabbage Producers - 2005 Country Production Int $1000 Footnote Production MT Footnote Flag of the People's Republic of China People's Republic of China 4,921,150 C 34,101,000 F Flag of India India 881,400 C 6,000,000 F Flag of Russia Russia 585,396 C 3,985,000 Flag of South Korea South Korea 484,770 C 3,300,000 F Flag of Japan Japan 323,180 C 2,200,000 F Flag of the United States United States 316,668 C 2,155,670 F Flag of Ukraine Ukraine 239,741 C 1,632,000 Flag of Poland Poland 205,660 C 1,400,000 Flag of Indonesia Indonesia 189,896 C 1,292,687 Flag of Germany Germany 143,228 C 975,000 F No symbol = official figure,F = FAO estimate, = Unofficial figure, C = Calculated figure; Production in Int $1000 have been calculated based on 1999-2001 international prices Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision Related Brassica oleracea varieties Besides cabbage proper, the species Brassica oleracea has many distinctive cultivars, which are commonly known by other names: broccoli Italica Group, cauliflower Botrytis Group, kale, collard greens, and spring greens Acephala Group, kohlrabi Gongylodes Group, brussels sprouts Gemmifera Group, Chinese kale or Chinese broccoli Alboglabra Group, broccolini Italica × Alboglabra Group, and broccoflower Italica × Botrytis Group. Linguistic associations During World War II, kraut cabbage was a racial slur for Germans. In Hebrew, the term rosh kruv cabbage head implies stupidity. The French use a term of endearment mon petit chou of a man/boy or ma petite chou of a woman/girl, translated literally my little cabbage by school French textbooks in England since the late 1950s. This is still used today as can be seen in this extract from Shamrocks Falling by P A Matthews: 4 See there ma petite chou, now everything is worked out. Patricia turned and walked back to the desk. Gérard, why must you call me ma petite chou all the time? Ma chérie, it is an endearment. If you understood that in French... She cut him off mid sentence. I know what it means Gérard. Even with my limited French vocabulary I know that it means my small cabbage. But that is not the endearment. You do not understand...' The phrase actually refers, much more complimentarily, to a pâtisserie item called chou à la crème, a sphere of light airy pastry split and sandwiched with a thick layer of whipped or confectioner's cream. In England, cabbage is a rarely used slang synonym for cash, especially paper money.5 It is also used vulgarly for a person in a vegetative state, and by extension cabbaging means lazing about.6 References ^ Brassica est quae omnibus holeribus antistat De Agri Cultura, ch. 156 ^ Helen M Woodman. Cabbage leaves are poor man's poultice. British Medical Journal. Retrieved on 2006-12-12. ^ Alison Munns. Cabbage leaves can help inflammation of any body part. British Medical Journal. Retrieved on 2006-12-12. ^ Writing.Com: Shamrocks Falling Chapter 9 ^ Cabbage entry at Reference.com's Thesaurus ^ Cabbage entry at Peevish slang dictionary See also Look up cabbage in Wiktionary, the free dictionary. Wikisource has the text of the 1911 Encyclopædia Britannica article Cabbage. Chinese cabbage resembles cabbage, but is derived from a different species of the same genus, Brassica campestris Kerguelen cabbage is the distantly related Pringlea antiscorbutica Cabbage soup diet Cabbage Patch Kids Cabbage Head - Tilbury, Ontario External links PROTAbase on Brassica oleracea kohlrabi Retrieved from http://en..org/wiki/Cabbage Categories: Leaf vegetables | Brassica | CultivarsHidden categories: Articles lacking in-text citations | All articles with statements | Articles with statements since April 2008 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية Avañe'ẽ Bân-lâm-gú ÄŒesky Cymraeg Dansk Deutsch Ελληνικά Español Galego í•œêµì–´ हिनà¥?दी Bahasa Indonesia עברית Latina मराठी Bahasa Melayu Nederlands 日本語 ‪Norsk nynorsk‬ Nouormand Polski Português РуÑ?Ñ?кий Shqip Simple English Åšlůnski СрпÑ?ки / Srpski Svenska తెలà±?à°—à±? ไทย faka-Tonga Türkçe ייִדיש ä¸æ–‡ This page was last modified on 28 August 2008, at 19:44
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