Cabbage

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Lawn & Garden
Cabbage is a widely consumed vegetable in many countries due to its strong flavor and color that enhance numerous recipes. This article will provide information on growing, selecting, and serving cabbage, as well as its health benefits.

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Cabbage is a cool-weather crop. See more pictures of vegetables.

About Cabbage

Cabbage is a plant that is grown annually despite being a hardy biennial. The terminal bud of the plant is enlarged and made up of overlapping leaves that have expanded to form a head. The leaves are either smooth or crinkled and can range from shades of green to purple. The head can be round, flat, or pointed. Growing cabbage in a home garden is easy.

Common Name: Cabbage
Scientific Name: Brassica oleracea; Capitata Group
Hardiness: Very Hardy (will survive first frost)

In the following section, we will discuss how to grow cabbage.

For more information on cabbage, you can try:

  • Vegetable Recipes: Find delicious recipes that feature cabbage.
  • Vegetable Gardens: Grow a full harvest of great vegetables this year.
  • Gardening: We answer your questions about all things that come from the garden.

Growing Cabbage

Cabbage is a perfect vegetable to grow in a home garden. It is easy to grow and can be used in many dishes once harvested.

Cabbage is a cool-weather crop that can tolerate frost but not heat. If the plants are exposed to cold temperatures for too long or if the weather is too warm, the plants will bolt, which means they go to seed without forming a head. If a head has already formed, it will split in hot weather. Splitting occurs when the plant absorbs water so fast that the excess cannot escape through the tightly overlapped leaves and the head bursts.


Cabbage is a great choice for home vegetable gardens.

To grow cabbage, it is important to use fertile and well-drained soil with a pH level between 6.5 to 7.5. Usually, cabbages are grown from transplants. In areas where there is a long cool period, seeds can be directly sown in the garden during fall for winter harvest. Transplants that are four to six weeks old should be planted two to three weeks before the average date of the last frost.

It takes 60 to 105 days for cabbages to mature from transplants. To harvest, cut off the head of the cabbage, leaving the outer leaves on the stem.

Green cabbage is the most common type, but there are hundreds of varieties available. Four of the most popular types include Earliana, Early Jersey Wakefield, Ruby Ball, and Cairo. Selecting the right cabbage is important for your favorite recipes.

If you want to learn more about cabbage, you can try finding delicious recipes that feature cabbage, grow a full harvest of great vegetables this year or ask questions about all things that come from the garden.

Selecting Cabbage

Cabbage is a vegetable that few people appreciate, but it’s truly a vegetable lover’s friend. It has a strong flavor, but that’s what makes it enjoyable in many dishes. To choose the best cabbage, select one with a tight and compact head.


Choose cabbage with a tight, compact head.

If you want to choose green or red cabbage, make sure to pick a tightly packed head that feels heavy in your hands. It should appear crisp and fresh, without many loose leaves. If you opt for leafy varieties, look for green leaves with firm stems. Store whole heads of cabbage in your refrigerator’s crisper drawer. If the head is uncut and compact, it can last for a couple of weeks. However, leafy varieties should be consumed within a few days.

When preparing and serving cabbage, discard any loose or limp outer leaves before washing and cutting the cabbage into quarters. When cooking quarters, keep the core in to prevent the leaves from tearing. If you’re shredding the cabbage for coleslaw, be sure to core it first. Avoid shredding it ahead of time because enzymes start breaking down the vitamin C. For a more flavorful dish, cook cabbage until it’s slightly tender but still crispy. This should take about 10 to 12 minutes for wedges and five minutes for shredded cabbage. Red cabbage may take a few minutes longer, while leafy varieties cook more quickly. To avoid the notorious stinky smell of cabbage, steam it in a small amount of water and refrain from cooking it in an aluminum pan. Uncover it briefly after cooking starts to release the sulfur smell.

For a more interesting coleslaw, combine red and green cabbage. You can also use bok choy and napa cabbage in stir-fry dishes while savoy is ideal for stuffing. If you want to learn more about cabbage, try checking out vegetable recipes, learning how to prepare and cook cabbage, or growing your own vegetable garden.

Although each variety of cabbage has unique health benefits, all of them are good for you. When adding cabbage to your diet, avoid overcooking it as more nutrients are preserved when it’s slightly tender.

Health Benefits of Cabbage

Cabbage is packed with health benefits, whether it’s green or red. Check out the photo of red cabbage and you’ll understand why.

Cabbage is known for its cancer-fighting properties, along with other vegetables like broccoli, cauliflower, and brussels sprouts. It contains important nutrients such as vitamin C, fiber, and potassium. Cabbage is also a great choice for those looking to cut down on calories and fat.

Green cabbage is a good source of fiber and vitamin C, while savoy and bok choy cabbage offer beta-carotene, an antioxidant that can help prevent cancer and heart disease. Bok choy is also a valuable source of calcium for those who don’t consume dairy products, which can aid in preventing osteoporosis and regulating blood pressure.

Indoles, a type of phytochemical in cabbage, are being studied for their potential to convert harmful estrogen-like hormones into safer forms, which can reduce the risk of breast cancer.

Fresh and cooked green cabbage offer different nutritional values. A half cup of chopped cabbage contains only 16 calories, less than 1 gram of fat, and 1.4 grams of fiber. It’s also low in sodium and a good source of vitamin C.

If you’re interested in learning more about cabbage, check out vegetable recipes, nutrition information, and gardening tips. However, this information should not be used as medical advice, and it’s important to consult with a healthcare provider before making any changes to your diet or lifestyle.

FAQ

1. What is cabbage and where does it come from?

Cabbage is a leafy vegetable that belongs to the Brassicaceae family. It is believed to have originated in the Mediterranean region, but it is now grown and consumed worldwide. Cabbage is known for its crisp texture and its ability to absorb flavors from other ingredients, making it a popular addition to many dishes.

2. What are the different types of cabbage?

There are several different types of cabbage, including green cabbage, red cabbage, savoy cabbage, Napa cabbage, and bok choy. Green and red cabbage are the most common varieties and are often used in coleslaw and stir-fry dishes. Savoy cabbage has a crinkly texture and is often used in soups and stews. Napa cabbage and bok choy are commonly used in Asian cuisine.

3. What are the health benefits of eating cabbage?

Cabbage is a low-calorie vegetable that is rich in vitamins C and K, as well as fiber and other nutrients. Eating cabbage has been linked to a reduced risk of heart disease, certain types of cancer, and other health problems. Cabbage also contains antioxidants that may help protect against damage caused by free radicals.

4. How can I prepare cabbage?

Cabbage can be prepared in a variety of ways, including boiling, steaming, roasting, and sautéing. It can also be eaten raw in salads or used as a wrap for sandwiches or other fillings. When preparing cabbage, it is important to remove the tough outer leaves and core before cooking or slicing.

5. How long does cabbage last in the refrigerator?

Cabbage can last for several weeks in the refrigerator if it is stored properly. It should be kept in a plastic bag or container, with any excess moisture removed, to prevent wilting and spoilage. If the cabbage starts to smell or develop dark spots, it should be discarded.

6. Can cabbage be frozen?

Yes, cabbage can be frozen for later use. To freeze cabbage, it should be blanched for 2-3 minutes in boiling water before being placed in an airtight container or freezer bag. Frozen cabbage can be used in soups, stews, and other dishes.

7. What are some popular cabbage dishes from around the world?

Cabbage is a staple ingredient in many cuisines around the world. Some popular cabbage dishes include sauerkraut from Germany, kimchi from Korea, and stuffed cabbage rolls from Eastern Europe. In India, cabbage is often used in curries and other spicy dishes.

8. Is cabbage easy to grow in a home garden?

Cabbage is relatively easy to grow in a home garden, as long as it is planted in a well-draining soil and receives adequate sunlight and water. It is important to protect cabbage plants from pests such as aphids and cabbage worms, which can damage the leaves and reduce yields.

9. What are some tips for cooking with cabbage?

When cooking with cabbage, it is important to not overcook it, as this can result in a mushy texture and loss of flavor. Cabbage can be seasoned with a variety of herbs and spices, such as caraway seeds, dill, and ginger, to enhance its flavor. When making coleslaw or other dishes that require shredded cabbage, a mandoline or food processor can be used to quickly and easily shred the cabbage.

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