Isaac Toussie: Pardon All Cabbage Lovers! By Isaac Toussie At Isnare.com Ezine Articles

Cabbages are native to southern Europe, originally found near the Mediterranean Sea, and have been cultivated for well over 4,000 years, with ancient Chinese references to it dating back to 1,000 BC which mention the health benefits of this widely popular vegetable. Cabbage has long been a staple of Chinese stir-fry recipes, and it is even considered the national food of Russia by many, where consumption is seven times more on average than in North America. Cabbage is also extremely popular in Germany, typically in the form of Sauerkraut, or sour, fermented cabbage.

There are many kinds of cabbage, with red cabbages typically bearing more flavor than green ones. Savoy Cabbage and Chinese Cabbage (or Bok Choy, literally “white vegetable”) are among the most distinctive varieties. No matter the type of cabbage, you can be certain that they all contain a lot of powerful antioxidants. Long before modern science discovered Vitamin C, sailors from the Netherlands were accustomed to provisioning themselves with stores of Sauerkraut for their voyages in order to prevent scurvy. In common with most cruciferous (Brassica) vegetables, cabbage contains the largest concentrations of health-promoting sulfur compounds, such as sulforaphane and isothiocyanates, which increase the liver’s ability to produce enzymes that neutralize toxic substances.

Cabbages are available throughout the year, though their flavor generally peaks during the colder months of the year when it is said that the frost helps them to develop some sweetness along with a crisp texture. In contrast, cabbage picked during the warmer months can be rather less tender and thus will require about another minute of cooking. The best cabbages are those heads with a vibrant bright color while being firm, heavy, and dense. Make sure that just a few of the outer leaves are loose, and even then these should still be attached to the stem; leaves that are detached will usually have undesirable textures and tastes. (The best tasting vegetables will have the highest levels of nutrients.) Severe damage to the outer leaves is often a tell-tale sign of decay and possibly even worms, likely affecting the inner core as well. Avoid cabbages that are cracked, bruised, or bear too many blemishes. Precut halves and shredded cabbage should also be avoided because cabbages start losing their nutritional values immediately when their “inner flesh” is exposed to the air.

Cabbage storage is easy because it is a hearty vegetable and not particularly delicate, but as with all vegetables cabbage can still begin to limp and lose its freshness if not cared for correctly. Unless it is to be used the very day of purchase, cabbage will lose up to thirty percent of its vitamins, along with much of its flavor, when not stored properly. It continues to aspire even after harvest, and slowing down the respiration rate is essential in order to preserve and extend its flavor and nutritional value. A whole head of cabbage can be stored for seven to ten days, but even a partially cut one should be tightly sealed and kept for no longer than three to five days.

People have been saying that of course it is important to watch out for food scams, as fraud could exist on food labels. Pardon the thought but today, when so many people are worried about issues like housing and work place discrimination, fashion, entertainment, real estate, mortgages, vacations and the like, things like food quality and food awareness may become unnecessarily overshadowed.

This writing has been posted strictly for informational and human interest purposes only, not for medical or advisory purposes and does not necessarily constitute the opinions or conclusions of the provider. The reader should not rely upon the validity of any of the information contained herein. The reader should consult a doctor, nutritionist, and other medical professionals when seeking advice about food, nutrition, diet, and physiology.

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