The History Behind And The Value Of Cabbage

The History Behind And The Value Of Cabbage

on March 16 | in Kim Cooper | by | with No Comments

Cabbage is one of those vegetables we seem to take for granted. But just what do we know about cabbage?

Cabbage or headed cabbage is a leafy green or purple vegetable crop known for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and Brussels sprouts, it descends from a wild field cabbage.

Smooth-leafed, firm-headed green cabbages are the most common, as well as smooth-leafed red and crinkle-leafed savoy cabbages of both colours. It is a multi-layered vegetable.

It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 B.C., although savoy cabbages were not developed until the 16th century. By the Middle Ages, it had become a prominent part of European cuisine. The Food and Agriculture Organization of the United Nations (FAO) reports that world production of cabbage is 69 million metric tons. China accounts for over one-third of all the cabbage grown in the world, followed by India, Russia, Japan and South Korea.

Cabbage consumption varies widely around the world: Russia has the highest annual per capita consumption at 20 kilograms per person. North Americans consume about 4 kilograms per person annually. In Poland, cabbage is frequently eaten in such dishes as gołąbki (stuffed cabbage) and pierogi. In India and Ethiopia, cabbage is often included in spicy salads and braises. In North America, cabbage is used primarily for the production of coleslaw, followed by market use and sauerkraut production.

Cabbage is very nutritious but very low in fat and calories. One hundred grams of leaves provide just 25 calories. Cabbages are packed with elements which are useful to the human body. The plant is classified as an anti-oxidant due to the presence of polyphenols. These elements play a significant role in cancer prevention. Cabbage is an excellent source of Vitamin C. The plant is used as a relief from constipation and other digestive ailments due to the presence of roughage.

Cabbage has numerous anti-inflammatory benefits since it contains agents such as glutamine and flavonoids. These agents help to reduce the effects of joint pain, irritation, fever, and allergies. Cabbage is popularly recommended for weight loss since it is low in calories and full of nutrition. Additionally, cabbages promote good eyesight, brain, and bone health, and it also combats blood pressure and premature aging.

Sounds like cabbage is a great vegetable to include in our daily meals.

Think about this – You can get by in life with a lot of things, but you won’t make it without God.

Just some food for thought.

Remember that here in Chatham-Kent ‘We Grow for the World’. Check out our community’s agricultural website at:


Kim Cooper has been involved in the agribusiness sector for over 45 years. He can be reached at:

You can also follow him on Twitter at ‘theAGguy’

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Did you know?

Chatham-Kent Is The NUMBER ONE Producer Of Cucumbers In All Of Canada.

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