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Cabbage: the story on HearLore | HearLore
Cabbage
In the year 1536, a French naturalist named Jean Ruel published a botanical treatise that would forever change how the world understood a humble vegetable, referring to it as capucos coles or head-coles. This was not merely a description of a plant but the first explicit recognition of the tightly packed head that would become the defining feature of the modern cabbage. Before this moment, the vegetable existed in various forms across Europe, from the loose-leafed kale to the early, unheaded varieties, but it was the deliberate cultivation of the dense, round head that transformed cabbage from a field crop into a global staple. The history of this vegetable is a story of human ingenuity, where ancient farmers in Europe, possibly the Celts of central and western Europe, began selecting for specific traits before 1000 BC, creating a plant that could survive harsh winters and provide sustenance through the darkest months of the year. The cabbage's journey from the rocky cliffs of Britain and continental Europe to the tables of the Roman Empire and the ships of the Dutch navy is a testament to its resilience and adaptability, making it one of the most important crops in human history.
From Roman Tables To Scurvy Ships
The ancient Romans viewed cabbage as a table luxury, yet they also held a deep suspicion of its relationship with grapevines, believing that planting them too close together would impart an unwelcome odor to the grapes. Pliny the Elder listed seven distinct varieties, including the Pompeii cabbage, which could not stand the cold, and the Cumae cabbage, which was prized for its tenderness. The Roman statesman Cato the Elder, a man who espoused a simple Republican life, ate his cabbage cooked or raw and dressed with vinegar, claiming it surpassed all other vegetables and even prescribing its use for medicinal purposes ranging from gout to the rinsing of infants in cabbage-eater's urine. By the Middle Ages, cabbage had become a prominent part of European cuisine, appearing in manuscript illuminations and serving as a staple for the poor. In the lean year of 1420, the Bourgeois of Paris noted that poor people ate nothing but cabbages and turnips, without any bread or salt. The vegetable's importance grew so significant that it was included in the Capitulare de villis, a document composed between 771 and 800 AD that guided the governance of the royal estates of Charlemagne. By the 17th and 18th centuries, cabbage was a food staple in countries like Germany, England, Ireland, and Russia, and pickled cabbage was frequently eaten. It was also employed by European sailors to prevent scurvy during long sea voyages, with sauerkraut becoming a vital part of the diet for Dutch, Scandinavian, and German sailors who relied on its preservative qualities to survive months at sea.
Common questions
When did Jean Ruel publish the first botanical treatise on cabbage?
Jean Ruel published the botanical treatise in the year 1536. This work provided the first explicit recognition of the tightly packed head that defines the modern cabbage.
Which countries were the largest producers of cabbage in 2023?
China was the largest producer of cabbage in 2023, providing 48% of the world total. Other substantial producers included India, Russia, and South Korea.
How much water is contained in raw cabbage?
Raw cabbage is 92% water. It also serves as a rich source of vitamin C and vitamin K, containing 41% and 63% of the Daily Value respectively in a 100 gram reference amount.
What chemical compounds cause the flavor and potential health risks of cabbage?
The characteristic flavor of cabbage is caused by glucosinolates, which are sulfur-containing glucosides. Excessive consumption may lead to intestinal gas and bloating due to the trisaccharide raffinose.
When did Jacques Cartier first bring cabbage to the Americas?
Jacques Cartier first brought cabbage to the Americas in 1541 and 1542. He planted it in the New World despite the lack of written evidence of its existence there until the mid-17th century.
Jacques Cartier first brought cabbage to the Americas in 1541, 42, planting it in the New World despite the lack of written evidence of its existence there until the mid-17th century. By the 18th century, it was commonly planted by both colonists and native American Indians, becoming a favorite vegetable of Australians by the 1830s and frequently seen at the Sydney Markets. Cabbage seeds traveled to Australia in 1788 with the First Fleet, and were planted the same year on Norfolk Island. In India, cabbage was one of several vegetable crops introduced by colonizing traders from Portugal, who established trade routes from the 14th to 17th centuries. Carl Peter Thunberg reported that cabbage was not yet known in Japan in 1775, highlighting how recently the vegetable had spread to certain parts of the globe. The vegetable's journey continued to expand, with China becoming the largest producer, providing 48% of the world total in 2023. Other substantial producers included India, Russia, and South Korea, demonstrating the vegetable's global reach. The cabbage's ability to adapt to different climates and soil types allowed it to become a universal crop, from the compacted soils of no-till farming practices to the fertile ground of the Mediterranean. The vegetable's history is a testament to the power of human migration and trade, as it traveled from its origins in Europe to the far corners of the earth, becoming an integral part of cuisines from Poland to China.
The Science Of The Head And The Leaf
Cabbage is a biennial plant that grows to a height of 30 to 100 centimeters in its first year, producing a dense head of leaves before flowering in its second year. The plant's root system is fibrous and shallow, with about 90% of the root mass located in the upper 30 centimeters of soil, though some lateral roots can penetrate up to 1 meter deep. The inflorescence is an unbranched and indeterminate terminal raceme measuring 1 to 2 meters tall, with flowers that are yellow or white, each with four petals set in a perpendicular pattern. Self-pollination is impossible, and plants are cross-pollinated by insects, requiring isolation from other Brassica species to prevent cross-pollination when grown for seed. The cabbage's genetic makeup is complex, with several cultivar groups including Savoy, characterized by crimped or curly leaves, and Green, which has light to dark green, slightly pointed heads. The plant's ability to produce a dense head is the result of selective breeding over thousands of years, with modern breeding objectives focused on increasing resistance to various insects and diseases and improving the nutritional content. The cabbage's nutritional profile is impressive, with raw cabbage being 92% water and a rich source of vitamin C and vitamin K, containing 41% and 63% of the Daily Value, respectively, in a reference amount of 100 grams.
The Battle Against Pests And Disease
The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur-containing glucosides that are concentrated in the highest quantities in the seeds and decrease as the tissue ages. When overcooked, cabbage produces toxic hydrogen sulfide gas, which gives it a pungent, unpleasant odor and taste. This chemical reaction is the reason why cooked cabbage is often criticized for its smell, yet it is also the source of the vegetable's unique flavor profile. The vegetable's nutritional benefits are balanced by potential health risks, as excessive consumption may lead to increased intestinal gas which causes bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot digest. Cabbage has been linked to outbreaks of some food-borne illnesses, including Listeria monocytogenes and Clostridium botulinum, with the latter toxin traced to pre-made, packaged coleslaw mixes. The vegetable's ability to produce thiocyanate, a compound associated with goiter formation when iodine intake is deficient, adds another layer of complexity to its consumption. Despite these challenges, cabbage remains a staple in many cuisines, from the Polish dish bigos to the Chinese combination of tofu and cabbage, and the British dish bubble and squeak. The vegetable's versatility allows it to be prepared in many ways, including pickling, stewing, sautéing, and braising, making it a favorite ingredient in a wide range of dishes.
Cabbage has been used historically in herbalism for a variety of purposes, from being recommended by the Ancient Greeks
The Flavor Of Sulfur And The Cost Of Cooking
as a laxative to being used as an antidote for mushroom poisoning. The ancient Roman, Pliny the Elder, described both culinary and medicinal properties of the vegetable, and ancient Egyptians ate cooked cabbage at the beginning of meals to reduce the intoxicating effects of wine. This traditional usage persisted in European literature until the mid-20th century. The supposed cooling properties of the leaves were used in Britain as a treatment for trench foot in World War I, and as compresses for ulcers and breast abscesses. Other medicinal uses recorded in European folk medicine include treatments for rheumatism, sore throat, hoarseness, colic, and melancholy. Both mashed cabbage and cabbage juice have been used in poultices to remove boils and treat warts, pneumonia, appendicitis, and ulcers. The vegetable's phytochemicals, including isothiocyanates, sulforaphane, and other glucosinolates, are under basic research to determine their possible biological effects, with studies exploring the relationship between a diet rich in cruciferous vegetables and the risk of cancer. Although there remains insufficient evidence that consuming cabbage compounds decreases cancer risk as of 2024, the vegetable's historical and potential medicinal value continues to be a subject of interest and research.