Botany – What kind of plant is this?
Head cabbage is derived from the cabbage family and belongs to the cruciferous family. It is a herbaceous, perennial plant, but is usually cultivated as a biennial. A closed head consisting of a rosette of leaves forms on its compressed stem. The lobed, rather fleshy leaves are alternate. Depending on the variety, the leaves can be red, white, or green.
Popular varieties include white cabbage, red cabbage, kale, and pointed cabbage. Savoy cabbage, with its curly leaves, is also widely grown. Spring cabbage refers to certain varieties that do not form heads and are harvested early.
All types of cabbage contain a lot of vitamin C and a lot of minerals and fiber. This makes it a typical winter vegetable in our country, as it retains its nutrients even when stored in winter.
Cultural history – How did cabbage come to us?
Wild cabbage is the ancestor of our modern cabbage varieties. It has been cultivated in the Mediterranean region since ancient Greek and Roman times. However, the varieties known at that time had only loose leaves and not closed heads.
From the Middle Ages onwards, cabbage was also cultivated in Central Europe. It was particularly widely cultivated in southern England, Ireland, and France.
Over time, wild cabbage gave rise to simpler varieties of cabbage, such as kale. Head cabbage was also bred and cultivated in the Middle Ages. Gradually, more and more varieties were added.
For a long time, cabbage was a common food in Central Europe because it can be stored well in winter, is relatively inexpensive and provides a lot of vitamin C.
The trend toward greenhouse cultivation and vegetable imports from warm countries have increasingly displaced cabbage dishes in our society. It's a shame, since it's such a healthy and tasty side dish.
Nevertheless, dishes such as “kale with smoked pork” or “coleslaw” made from grated white cabbage are an integral part of our culinary culture and guarantee the presence of cabbage in our culinary culture.
TEXT: Merle Hildebrandt
