On St. Patrick’s Day, cabbage isn’t just a side of coleslaw or a side of corned beef. This delicious vegetable deserves an extra kudos for having so much more to offer. In addition to being a good source of fiber and vitamins, cabbage is also a good value vegetable.
Although National Cabbage Day has little history, the domestication of cabbage dates back to 4000 BC. In the Middle Ages, it was an integral part of European cuisine. In the 17th and 18th centuries, cabbage was a staple in many countries, including Germany, England, Ireland and Russia, where sauerkraut was commonly eaten.
Cabbage made its North American debut in 1541 with the French explorer Jacques Cartier. By the 18th century, it was commonly cultivated by colonists and Native Americans.
Today, the world production of cabbage and other varieties of the same family is close to 69 million tons, with China accounting for 48% of the total. Although cabbage is a natural vegetable, its yield figures confirm its worldwide popularity and its nutritional value makes it an indispensable part of every kitchen.
For thousands of years, cabbage has come in many varieties and flavors. Besides, you can enjoy it in different ways. You can eat it raw, steamed, boiled, roasted, stewed or fried. You can even ferment it for later enjoyment.
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