Cabbage

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and is closely related to broccoli and cauliflower (var. botrytis), brussels sprouts (var. gemmmifera) and savoy cabbage (var. sabauda). Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. It is a multi-layered vegetable. Under conditions of long sunlit days such as are found at high northern latitudes in summer, cabbages can grow much larger. Some records are discussed at the end of the history section.
فَبِأَيِّ آلاءِ رَبِّكُمَا تُكَذبٰن It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century. By the Middle Ages, it had become a prominent part of European cuisine. Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.

The Food and Agriculture Organization of the United Nations (FAO) reports that world production of cabbage and other brassicas for 2011 was almost 69 million metric tons (68 million long tons; 75 million short tons). Almost half of these crops were grown in China, where Chinese cabbage is the most popular Brassica vegetable. Cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans.

Cabbage is an excellent source of vitamin C and vitamin K, containing more than 20% of the Daily Value (DV) for each of these nutrients per serving (right table of USDA nutrient values).[Cabbage is also a good source (10–19% DV) of vitamin B6 and folate, with no other nutrients having significant content per 100 gram serving (table).

Basic research on cabbage phytochemicals is ongoing to discern if certain cabbage compounds may affect health or have anti-disease effects. Such compounds include sulforaphane and other glucosinolates which may stimulate the production of detoxifying enzymes during metabolism. Studies suggest that cruciferous vegetables, including cabbage, may have protective effects against colon cancer.

Purple cabbage contains anthocyanins which are under preliminary research for potential anti-carcinogenic properties. Cabbage is also a source of indole-3-carbinol, a chemical under basic research for its possible properties.

In addition to its usual purpose as an edible vegetable, cabbage has been used historically as a medicinal herb for a variety of purported health benefits. The Ancient Greeks recommended consuming the vegetable as a laxative, and used cabbage juice as an antidote for mushroom poisoning, for eye salves, and for liniments used to help bruises heal. In Cato the Elder's work De Agri Cultura ("On Agriculture"), he suggested that women could prevent diseases by bathing in urine obtained from those who had frequently eaten cabbage. The ancient Roman nobleman Pliny the Elder described both culinary and medicinal properties of the vegetable, recommending it for drunkenness—both preventatively to counter the effects of alcohol, and to cure hangovers. Similarly, the 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 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. Accumulated scientific evidence corroborates that cabbage leaf treatment can reduce the pain and hardness of engorged breasts, and increase the duration of breast feeding. Other medicinal uses recorded in Europe folk medicine include treatments for rheumatism, sore throat, hoarseness, colic, and melancholy. In the United States, cabbage has been used as a hangover cure, to treat abscesses, to prevent sunstroke, or to cool body parts affected by fevers. The leaves have also been used to soothe sore feet and, when tied around the neck of children, to relieve croup. Both mashed cabbage and cabbage juice have been used in poultices to remove boils and treat warts, pneumonia, appendicitis, and ulcers.