Green Cabbage

Also known asBrassica oleracea

Name: Green cabbage (Brassica oleracea var. capitata) — a round, firm head of tightly packed, pale to mid-green leaves, the most common cabbage in the world. Savoy, red and napa cabbages have their own pages.

Description

Cabbage was domesticated from wild cabbage in coastal Europe, and has been cultivated for thousands of years, with the ancient Greeks and Romans using it as food and medicine. It became a staple of northern and eastern European diets because it grows well in cool climates and keeps well in storage. China is the biggest producer today.

Green cabbage is eaten raw in coleslaw, cooked in soups, stews and rolls, and fermented into sauerkraut and kimchi. It is inexpensive and one of the most nutritious vegetables for its cost.

Main nutrition value

Green cabbage is rich in vitamin C and vitamin K, and provides folate, fibre and glucosinolates, for very few calories.

How best to be consumed

Green cabbage is versatile, and best not overcooked.

1. Shred thinly for coleslaw and salads, with a tangy dressing.
2. Stir-fry, steam briefly or braise with apples and spices.
3. Stuff the leaves with rice or meat for cabbage rolls.
4. Ferment into sauerkraut, a way to preserve it and add probiotics.
5. Store whole in the fridge, where it keeps for weeks.

Overconsumption could cause…

Green cabbage is safe and healthy in food amounts.

1. Bloating and gas, since cruciferous vegetables contain raffinose and other fermentable carbohydrates.
2. Possible effects on warfarin and similar blood-thinning medicines because of the high vitamin K content, so keep intake steady rather than avoiding them.
3. Possible effects on thyroid function in people with an underactive thyroid or iodine deficiency if very large amounts are eaten raw, since brassicas contain goitrogens; normal cooked servings are fine.
4. A strong sulphurous smell and soggy texture if overcooked.

GroupsCruciferous VegetablesCruciferous (cabbage family)Low fatLow sodiumRich in vitamin CRich in vitamin KFresh

Related foodsRocket / ArugulaBroccoliGarden CressTurnipRed CabbageKale

Wikipedia — Cabbage, used for origin, naming and history: https://en.wikipedia.org/wiki/Cabbage