European Cabbage — Staple Food of Rich and Poor
The cultivation of cabbage goes back 4000 years. Between China and Mongolia, horsemen learned to preserve this vegetable in brine and it became the staple food of the builders of the Great Wall of China in the third century BC. Later, pickled cabbage arrived in Europe from the East, carried by Han and Mongol cavalcades.
While these horsemen introduced a new preservation method and Barbarian flavor to Europe, cabbage had nonetheless long been the favorite vegetable of an entire continent, particularly until the introduction of the potato. In fact, the Celts may have introduced cabbage to the British Isles as early as the 4th century BC. For centuries, cabbage was a staple that sustained European populations during great famines. During the Hundred Years War, battles were won or lost depending on whether fresh provisions of cabbage had arrived at the soldiers' camps.
Why Cabbage is Good to Eat
Select those that are solid and heavy for the size. The leaves should be crisp, compact and bright in color.
History of Cabbage
Cabbages, as you know them today, originated from the wild cabbage which is found in England, Europe and the Mediterranean. Red and white cabbages, similar to modern cabbages, were grown in Germany in the 12th century. Savoy types were developed later being first recorded in Germany in the middle of the 16th century.
Whether stored fresh or pickled, they are extremely important as a staple winter vegetable in cold climates when nothing else is available.
Sir Joseph Banks, following his return from his travels with Captain Cook, ensured cabbage seeds were sent to Australia with the First Fleet in 1788. This shipment included large quantities of several branches of the cabbage family and in 1788 the earliest maturing varieties were planted on Norfolk Island. By the 1830’s cabbage became Australia’s favorite vegetable and large quantities of them were sold at the Sydney Markets.
Chinese cabbage was recorded as early as the 5th century. As in the colder areas of Europe, Chinese cabbage formed an important part of the Chinese population’s winter diet. Since then many different varieties have been developed resulting in the Chinese cabbage family we know today.
Introduced into Japan in the mid 19th century, and to the USA later in the 19th century, Chinese cabbage probably first came to Australia during the 1800’s with the Chinese workers headed for the gold fields.
Fun Ways to Eat and Cook Cabbage
Whatever color cabbage you choose, they can all be eaten raw in salads or cooked, 5-10 minutes depending on the size and quantity. Remove any discolored outer leaves and steam, boil, stir-fry or bake.
Do not overcook or they go watery and an unpleasant sulphur odor may develop. Putting a walnut in the water while cooking cabbage is said to minimize that odor. Use in coleslaw, salads, as a vegetable, in sauces, spring rolls or as an edible ‘wrapper’ as in cabbage rolls.
Try some of these easy cabbage recipes:
Hey guys, I know you are waiting for the real cabbage soup diet and I’m going to give it to you but in the next article. So, just wait for it. The holidays are coming so remember to keep your calories and carbs really low.
Thank you so much for your support. Love you guys and God bless everyone.
AlejandroQ.
While these horsemen introduced a new preservation method and Barbarian flavor to Europe, cabbage had nonetheless long been the favorite vegetable of an entire continent, particularly until the introduction of the potato. In fact, the Celts may have introduced cabbage to the British Isles as early as the 4th century BC. For centuries, cabbage was a staple that sustained European populations during great famines. During the Hundred Years War, battles were won or lost depending on whether fresh provisions of cabbage had arrived at the soldiers' camps.
Why Cabbage is Good to Eat- It is a good source of vitamin C, particularly red cabbage – 100g of most types provides more than a full day’s allowance of this vitamin.
- It’s an excellent source of beta carotene – the darker the green color, the higher the content of beta carotene, which the body converts to vitamin A. Mustard cabbage has the highest levels of calcium, iron, beta carotene and vitamin C.
- It’s a good source of dietary fiber.
- It has virtually no fat and so is low in kilojoules (average 65kJ/100g).
Select those that are solid and heavy for the size. The leaves should be crisp, compact and bright in color.
History of Cabbage
Cabbages, as you know them today, originated from the wild cabbage which is found in England, Europe and the Mediterranean. Red and white cabbages, similar to modern cabbages, were grown in Germany in the 12th century. Savoy types were developed later being first recorded in Germany in the middle of the 16th century.
Whether stored fresh or pickled, they are extremely important as a staple winter vegetable in cold climates when nothing else is available.
Sir Joseph Banks, following his return from his travels with Captain Cook, ensured cabbage seeds were sent to Australia with the First Fleet in 1788. This shipment included large quantities of several branches of the cabbage family and in 1788 the earliest maturing varieties were planted on Norfolk Island. By the 1830’s cabbage became Australia’s favorite vegetable and large quantities of them were sold at the Sydney Markets.
Chinese cabbage was recorded as early as the 5th century. As in the colder areas of Europe, Chinese cabbage formed an important part of the Chinese population’s winter diet. Since then many different varieties have been developed resulting in the Chinese cabbage family we know today.
Introduced into Japan in the mid 19th century, and to the USA later in the 19th century, Chinese cabbage probably first came to Australia during the 1800’s with the Chinese workers headed for the gold fields.
Fun Ways to Eat and Cook Cabbage
Whatever color cabbage you choose, they can all be eaten raw in salads or cooked, 5-10 minutes depending on the size and quantity. Remove any discolored outer leaves and steam, boil, stir-fry or bake.
Do not overcook or they go watery and an unpleasant sulphur odor may develop. Putting a walnut in the water while cooking cabbage is said to minimize that odor. Use in coleslaw, salads, as a vegetable, in sauces, spring rolls or as an edible ‘wrapper’ as in cabbage rolls.
Try some of these easy cabbage recipes:
Savory Fried Cabbage
Pan-fry 3 chopped rashers bacon, 1 sliced onion and 1 diced granny smith apple with skin on. Add 1/2 cup celery and 1/2 small cabbage, thinly sliced, then sauté 4-6 minutes, stirring constantly, until tender. Stir through 1 tablespoon caraway seeds and serve.
Cabbage And Corn Fritters
Thinly shred 1/4 small cabbage. Mix with 2 tablespoons chopped shallots, 1 cup sifted self raising flour, 1 x 310g can creamed corn, 2 lightly beaten eggs and 1/2 cup milk. Stand 10 minutes. Pan-fry fritters in butter or oil until golden each side. Serve hot topped with cream cheese and chopped chives.
Tasty Cabbage Soup
Thinly slice 1/2 cabbage and add to 2 cups diced raw onion, carrot and celery. Cover with chicken stock and simmer 10-12 minutes with lid on. Serve with a spoonful of sour cream sprinkled with Parmesan cheese and chopped parsley. Other vegetables can be added to this dish for variety.
Hey guys, I know you are waiting for the real cabbage soup diet and I’m going to give it to you but in the next article. So, just wait for it. The holidays are coming so remember to keep your calories and carbs really low.
Thank you so much for your support. Love you guys and God bless everyone.
AlejandroQ.
posted by Alejandro at
1:34 PM
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