Cabbage
Cabbage

Cabbage is used in many ways, ranging from eating raw, steaming, pickling, stewing, sauteing or braising. Pickling is one of the most popular ways of preserving cabbage, creating dishes such as sauerkraut and kimchee, although kimchee is more often made from Chinese cabbage. Bean curd and cabbage is a staple of Chinese cooking. The British dish bubble and squeak is made primarily with salt beef and boiled cabbage. Cabbage is extensively used in Polish cuisine. It is one of the main food crops; sauerkraut is a frequent dish, as well as golabki (stuffed cabbage) and pierogi (filled pasta). In the United States, cabbage is used primarily in coleslaw followed by fresh market use.

Some interesting facts: Cabbage has historically been used as a medicinal herb. The ancient Roman nobleman recommended it for drunkenness- both preventatively to prevent the effects of alcohol and to cure a hangover. This usage was common place in Europe until the mid-20th century. Europe folk medicine includes treatments for rheumatism, sore throat, hoarseness, colic and melancholy. In United States it has been used as a hangover cure, to treat abscesses, prevent sunstroke or to cool body parts affected by fever. Mashed cabbage and cabbage juice have been used in poultices to remove boils and treat warts, pneumonia, appendicitis and ulcers. Even today, its cooling properties, has it still used as a compress for ulcers and breast abscesses. While you are at it try the humble cabbage to sooth sore feet and tie around the neck of children to relieve croup.

 

I would like to thank Wikipedia for all these great notes.

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