Cabbage is more than just a side of coleslaw or an accompaniment to corned beef on St. Patrick’s Day. This delightful veggie deserves additional credit because it has much more to offer. Apart from being a very good source of fiber and vitamins, cabbage is a vegetable that offers value for money.
Although there isn’t much history on National Cabbage Day, apart from the day it was officiated, the history of the domestication of cabbage can be traced back to 4000 B.C. By the Middle Ages, it had become an integral part of European cuisine. During the 17th and 18th centuries, cabbage was a staple in many countries including Germany, England, Ireland, and Russia, where pickled cabbage was frequently consumed. The cabbage made its debut in North America in 1541 with French explorer Jacques Cartier. By the 18th century, it was commonly planted by both colonists and Native Americans.
Today, the world production of cabbage and other species of the same family is nearly 69 million tons, with China accounting for 48% of the total. Although cabbage is a vegetable that is taken for granted, its production numbers affirm its popularity across the world and its nutritional value makes it an essential part of every kitchen. Cabbage has been around for thousands of years coming in different varieties and flavors. Also, you can enjoy it in a range of ways. You can either eat it raw, steam it, boil it, bake it, braise it, or fry it. You can even ferment it to enjoy it in the future.
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