Food for Thought: Cabbage

Making cabbage cool — the ins and out’s of nutrition, how to deal with the smell, and turn it into delicious meals anyone will love.

ORIGIN & HISTORY

Wild cabbage cultivation began many thousands of years ago in the Middle East, then spread into Europe and Asia (source). In the 17th and 18th centuries, explorers relied on cabbage in pickled form on their ships to stave off sailors’ scurvy. At the same time, Alsace, the north-eastern region in France, coined the name “choucroute”, or sauerkraut for the pickled vegetable. Sauerkraut remains a staple in the region, and spread throughout the globe as a leading fermented probiotic.

HEALTH BENEFITS & SEASON

Cabbage is loaded with vitamins C, K, and A. It’s an excellent source of fiber, folate, potassium, and calcium (source). Cabbage contains a lot of glucosinolates, which are cancer-preventing, yet can lead to a stinky smell. The fermented product, sauerkraut, contains more lactobacillus than yogurt, making it a superior source of probiotics. This is a must-eat vegetable for preventing cancer, vision loss, and heart disease. Cabbage is in season from fall through early spring. It is prized for its cold-storing abilities, therefore an ideal vegetable for winter.