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Ingredients: Cabbage

Cabbage is around dense vegetable with many leafy layers. Raw cabbage can be bitter, but it has a neutral flavor when cooked.

Most likely the Mediterranean.

The cabbage was introduced to the Americas sometime between 1541 and 1542 by Jacques Cartier, a French explorer, who planted it in Canada.

Head cabbages can be classified into “summer cabbages” (planted in April or May and harvested by June, July, and August), “autumn cabbages” (planted in June and ready by September and October, or “winter whites” (planted in June and ready by November and December).

“9 Impressive Health Benefits of Cabbage” by Jillian Kubala (2017) 

New Oxford Book of Food Plants by John Vaughan et al. (2009) 

“Of Cabbages and Celts” from Aggie Horticulture 

Cabbage Recipes