Cabbage
The cabbage (Brassica
oleracea var. capitata) is an edible plant of the
family Brassicaceae (or Cruciferae, the cruciform
vegetables).
The cabbage head was bred
into the species from the leafy wild plant, found in the
Mediterranean region around 100 CE. The English name
derives from the French caboche (head). Varieties
include red cabbage, savoy cabbage, and nappa
cabbage (Chinese leaves).
Cabbages are commonly
used both cooked and as a salad
vegetable. They keep well and were thus a common winter
vegetable before refrigeration and long-distance shipping
of produce. Sauerkraut
is a fermented cabbage often used as a condiment or side
dish.
Preparation and Cooking
Like all brassicas,
cabbage is a potentially smelly vegetable that needs to be
handled with care to avoid creating unpleasant lingering odors
in the cooking space. There are ideally two ways to
cook cabbage - either very quickly (or not at all), or in
a slow-cooked flavorsome dish. Cabbage tastes good boiled
and served with vinegar on it. Cabbage can be stir-fried, steamed,
blanched,
or even stuffed and roasted.
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