*Written by Heather Malone*
“Mommy, where does cabbage come from?”
Humans have been enjoying cabbage since before 1,000 years BCE. Hailing from Europe, cabbage has long been revered as a reliable source of nutrition. Being resistant to frost and even a light freeze it provided farmers with a hearty crop that could be grown during parts of the year when many other crops could not. It seems nearly every major culture had their own special way of preparing cabbage. Stewed, boiled, steamed, raw, sautéed, grilled or fermented, cabbage is a versatile and delicious way to enjoy the many benefits of the cruciferous veggie family.
Cabbage for life!
Cabbage is an excellent source of Vitamin C, Potassium, B6 and Folate. Vitamin C is a powerful antioxidant. Potassium is vital for the health of muscle tissue, including the heart. It also plays an important role in kidney and nerve function. B6 is essential for many metabolic processes. What about Folate? Oh, no big deal, it’s only used in little things like cell division and DNA synthesis. When you add to this all-star lineup many of its beneficial phytonutrients it begins to paint a compelling picture of cabbage as a true powerhouse of nutrition. Phytonutrients don’t have a ‘set daily intake’ amount assigned by the USDA because they aren’t considered essential to the human body in the way that vitamins or minerals are. However, they do some amazing things like reduce inflammation, boost your immune system and help prevent certain diseases. And since cabbage is relatively affordable, it’s one of the most cost-effective ways to get quality nutrition. I don’t know about you, but I’d like some cabbage now please!
Cabbage from Farm to Table