Cabbage
has a long history of use both as a food and medicine. It was developed from
wild cabbage, a vegetable that was closer in appearance to collards and kale
since it was composed of leaves that did not form a head. It is thought that
wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers.
It was grown in ancient Greek and Roman civilizations that held it in high
regard as a general panacea capable of treating a host of health conditions.
has a long history of use both as a food and medicine. It was developed from
wild cabbage, a vegetable that was closer in appearance to collards and kale
since it was composed of leaves that did not form a head. It is thought that
wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers.
It was grown in ancient Greek and Roman civilizations that held it in high
regard as a general panacea capable of treating a host of health conditions.
While it
is unclear when and where the leaded cabbage that we know today was developed,
cultivation of cabbage spread across northern Europe into Germany, Poland, and
Russia, where it became a very popular vegetable in local food cultures. The
Italians are credited with developing the savoy cabbage. Russia, Poland, China,
and Japan are a few of the leading procedures of cabbage today.
is unclear when and where the leaded cabbage that we know today was developed,
cultivation of cabbage spread across northern Europe into Germany, Poland, and
Russia, where it became a very popular vegetable in local food cultures. The
Italians are credited with developing the savoy cabbage. Russia, Poland, China,
and Japan are a few of the leading procedures of cabbage today.
Sauerkraut,
a dish made from fermented cabbage, has a colorful legacy. Dutch sailors
consumed it during extended exploration voyages to prevent scurvy. Early German
settlers introduced cabbage and the traditional sauerkraut recipes were
introduced into the United States. As a result of this affiliation, German
soldiers, and people of German descent were often referred to as “krauts”
(Prawan, Saw & Khor, 2009).
a dish made from fermented cabbage, has a colorful legacy. Dutch sailors
consumed it during extended exploration voyages to prevent scurvy. Early German
settlers introduced cabbage and the traditional sauerkraut recipes were
introduced into the United States. As a result of this affiliation, German
soldiers, and people of German descent were often referred to as “krauts”
(Prawan, Saw & Khor, 2009).
