CABBAGE

Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I

is applied to a very extensive variety of esculent vegetables, comprehending amongst others, white and red or "pickling" cabbages, savory cabbages, brussels sprouts, broccoli, cauliflowers, and kales. Although these are all classified as one botanical tribe ( Brassica oleracea), they nevertheless differ from each other in conformation and other particulars, such as culinary adaptation.

Grimes, William. 2004. Eating Your Worlds. Oxford University Press.

is a cultivated plant eaten as a vegetable, having thick green or purple leaves surrounding a spherical hear or head of young leaves. -
ORIGIN Middle English: from Old French (Picard dialect) caboche 'head'.

Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.

The Cabbage is one of the innumerable forms of the species Brassica oleracea (Crucife3r Family), these characterized by a more or less compact head formed by the leaves. The basic wild plant, appearing on exposed chalk cliffs in England and other parts of Europe, was noted by man at a very early date, apparently, for records of the pre-Christian era remark selected variants of it as having been introduced.

The cultivation of Cabbage as a vegetable extends today to almost all parts of the globe, for it is an exceedingly adaptable plant which will thrive under even adverse conditions. In this country, for instance, well more than five hundred varieties are offered by commercial seedsmen. And rare indeed is a market anywhere in the world, From Finland to Florida, which does not boast of a proud array of firm Cabbage heads-green, whtie, or red, conical or round or flattish, the leaves smooth to elegantly puckered and crinkled. The French call it chou, the Chinese yang-pai-ts'ai, the Germans Kraut, the Portuguese repolho, the Greeks lahano, and the Italians verza-and all these cuisines count Cabbage as an important ingredient of many inspired creations.

United Fresh Fruit & Vegetable Assn. 727 N. Washington, Alexandria, VA 22314
JANUARY 1969 original author, R.A. SEELIG; scanned and edited by ZoeAnn Holmes

Cabbage belongs to the Cruciferae(mustard)family and is of the genus Brassica, species oleracea, variety capitata. The plant is cultivated for its large leafy head. Flowers are formed on a terminal raceme (growth axis) and have four sepals (outer leaves) in the form of a cross. Cabbage roots are mostly in the upper 12 inches of the soil.

Most cabbage is green, but there are also varieties withredor purple foliage. The heads are more or less compact, depending on the variety, and range in shape from roundish to oval to flattened spheres. The heads consist of numerous thick, overlapping smooth leaves. In some varieties 1eaves are much crinkled. These are ca11ed savoy types.

The following advice on characteristics to look for in buying cabbage is taken from USDA's pamphlet "How to Buy Fresh Vegetables":"Look for: Firm or hard heads of cabbage that are heavy for their size. Outer leaves should be a good green or red color (depending on type), reasonably fresh, and free from serious blemishes. The outer leaves (called"wrapper" leaves) fit loosely on the head and are usually discarded, but too many loose wrapper leaves on a head cause extra waste.

"Some early-crop cabbage may be soft or only fairly firm--but is suitable for immediate use if the leaves are fresh and crisp. Cabbage out of storage is usually trimmed of all outer leaves and lacks green color, but is satisfactory if not wilted or discolored.

"Avoid: New cabbage with wilted or decayed outer leaves or with leaves turning decidedly yellow. Worm-eaten outer leaves often indicate that the worm injury penetrates into the head. Storage cabbage with outer leaves badly discolored, dried, or decayed probably is over-aged. Separation of the stems of leaves from the central stem at the base of the head also indicates over-age."

Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.

Leaves of Brassica oleracea capitata Analysis per 100g: protein 1.1 g, fat 0.1g, Ca 35mg, Fe 0.3 mg, kcal 17(0.07MJ), vitamin A 20ug, vitamin B1 0.04 mg, vitamin B2 0.03 mg, nicotinic acid 0.2 mg, vitamin C35 mg.

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Compiled for Food Resource http://food.oregonstate.edu