Unravel the History, Folklore, and Science of This Cool-Season Crop Family.
Cabbage is more than just a leafy green—it is a symbol of resilience. From ancient times, this hardy vegetable has helped humans endure harsh winters, offering sustenance when other food sources dwindled. Its ability to withstand frost and grow in poor soils made it a vital crop for early civilizations.
History
Cabbage traces its ancestry to the eastern Mediterranean, with evidence of cultivation before the Common Era. Originally a leafy wild mustard, it was selectively bred into the compact heads we recognize today.
The genus Brassica comes from the Celtic word bresic, meaning “cabbage.” Despite originating in the Middle East, early Celtic tribes acquired it around 600 BCE or earlier, carrying it northward where it became a dietary staple. Some evidence suggests even pre-Celtic Europeans used cabbage as far back as 3000–4000 BCE.
Romans, who highly valued cabbage for both food and medicine, spread it across Europe. By the medieval period, cabbage had become a dietary mainstay, particularly in colder regions where fresh vegetables were scarce in winter.
Even today, cabbage remains integral to many European cuisines—think sauerkraut in Germany, colcannon in Ireland, and borscht in Eastern Europe. The tradition of Carnivale—a festival marking the end of winter—historically involved eating cabbage and the last preserved meat before Lent, symbolizing survival and renewal.
The Brassica Family
The Brassica family is a marvel of evolution. Its ability to develop diverse traits—large buds (Brussels sprouts), thick stems (bok choy), or prominent leaves (kale)—comes from a unique genetic history. At some point, the Brassica genome tripled, creating an expansive pool of traits for selective breeding.
Today, around 20% of Brassica genes exist nowhere else in the plant kingdom.
This adaptability is why cabbage and its relatives—broccoli, cauliflower, mustard, and kale—flourish across a range of environments.
Cabbage as a Natural Chemist
A fun experiment reveals cabbage’s hidden chemical intelligence. Red cabbage acts as a pH indicator:
Shred red cabbage and boil it in water for 15 minutes.
Strain and cool the liquid.
Soak paper strips in the juice and let them dry.
Test: The strips turn red/pink in acid and green in alkaline solutions.
This natural chemistry hints at the plant’s built-in defenses—cabbage can alter its biochemistry in response to threats, a phenomenon linked to plant intelligence.
Details
✍️ Scientific name: Brassica oleracea var. italica
📍 USDA Zones: 2 to 11
🧑🌾 Difficulty: Easy🍽 Flavor: Crunch, mild pepper, slightly sweet
🥗 Uses: Folk medicine, food
💪 Nutrition: Protein, fiber, Vitamins K & C
🌎 Origin: Middle East
🌱 Related: Arugula, beets, bok choi, broccoli, brussels sprouts, cabbage, cauliflower, kale, kohlrabi, mustard, radish
🌿 Companions: Aromatic herbs, beans, beets, borage, cabbage, celery, chamomile, cucumber, dill, garlic, lettuce, marigold, marjoram, nasturtium, onions, parsley, peas, pennyroyal, potatoes, rosemary, sage
🚫 Avoid near: Beans, peppers, rue, strawberries, tomatoes
🐛 Pests: Aphids, cabbage worms, flea beetles, loopers
🐝 Pollinators: Bees
🎃 Varieties:
Brassicas (Brassicaceae family) include a wide range of vegetables grown for their leaves, stems, flowers, and roots. Here are some notable varieties, categorized by type:
Cabbage (Brassica oleracea var. capitata)
Brunswick – A cold-hardy, large heirloom variety, great for storage.
Red Acre – A small, deep-purple cabbage with a sweet flavor.
Savoy Perfection – A crinkled-leaf, tender variety with a mild taste.
January King – A semi-savoy winter cabbage, very frost-resistant.
Golden Acre – A compact, early-season green cabbage with tender leaves.
Kale (Brassica oleracea var. sabellica)
Lacinato (Dinosaur Kale) – Dark green, bumpy leaves with a rich, nutty flavor.
Red Russian – Flat, red-veined leaves that are sweet and tender.
Winterbor – A frilly, curly-leaf kale that is extremely cold-hardy.
Scarlet Kale – A bright purple, curly-leaf variety with strong flavor.
Siberian Kale – A mild, winter-resistant variety with smooth, broad leaves.
Broccoli (Brassica oleracea var. italica)
Calabrese – An Italian heirloom with large, dark green heads.
Romanesco – A striking, spiral-shaped variety with a nutty taste.
Waltham 29 – A cold-tolerant, late-maturing variety with deep green heads.
Purple Sprouting Broccoli – A frost-hardy variety with purple florets.
Belstar – A heat-tolerant hybrid with compact, uniform heads.
Cauliflower (Brassica oleracea var. botrytis)
Snowball – A classic, white, compact cauliflower with excellent flavor.
Cheddar – A unique, orange cauliflower rich in beta-carotene.
Purple Head – A vibrant purple cauliflower high in antioxidants.
Graffiti – A bright purple variety that retains color when cooked.
Fioretto (Sprouting Cauliflower) – A tender-stem variety with small florets.
Brussels Sprouts (Brassica oleracea var. gemmifera)
Long Island Improved – A classic heirloom with compact sprouts.
Diablo – A cold-hardy variety with a strong, nutty taste.
Red Bull – A striking red-purple Brussels sprout variety.
Hestia – A high-yielding, mild-flavored hybrid.
Dagan – A uniform, tight-sprouting variety with a slightly sweet flavor.
Kohlrabi (Brassica oleracea var. gongylodes)
Purple Vienna – A deep purple-skinned variety with crisp white flesh.
White Vienna – A pale green variety with a mild, juicy taste.
Gigante (Superschmelz) – A giant, tender variety that resists becoming woody.
Azur Star – A vibrant purple variety with excellent disease resistance.
Delicacy White – A smooth, light green heirloom with a mild sweetness.
Mustards & Asian Greens (Brassica juncea & Brassica rapa)
Giant Red Mustard – A spicy, purple-leaved mustard green.
Mizuna – A Japanese green with feathery, mildly spicy leaves.
Tatsoi – A small, spoon-shaped green with a mild mustard flavor.
Komatsuna – A heat-tolerant, spinach-like Asian green.
Wasabina – A mustard green with a strong wasabi-like bite.
Turnips & Rutabagas (Brassica rapa var. rapa & Brassica napus var. napobrassica)
Purple Top White Globe – A classic turnip with sweet, white flesh.
Hakurei – A tender, salad-type turnip with mild, crisp flesh.
Golden Ball – A small, yellow turnip with a rich, buttery taste.
Laurentian Rutabaga – A large, sweet rutabaga with purple tops.
Joan Rutabaga – A disease-resistant variety with a smooth, mild flavor.
Cabbage Communication
Science increasingly supports the idea that plants, including cabbage, exhibit forms of sentience. Though they lack brains, they process environmental cues, communicate with neighbors, and even defend themselves.
Cabbage Warns Its Kin:When under attack by caterpillars, cabbage releases volatile organic compounds (VOCs) that signal nearby plants to activate their defenses. Some studies suggest this "communication" can prime neighboring cabbages to produce protective chemicals before an attack occurs.
Electric Signals in Plants:Like neurons in animals, plants use electrical signals to respond to damage. When a leaf is wounded, electrical impulses spread through the plant, triggering defensive measures such as producing bitter chemicals to deter pests.
Does Cabbage Feel Pain?While plants lack a nervous system, they react to harm in ways that suggest awareness of their environment. Some researchers believe this redefines the way we think about plant intelligence and ethical eating.
Growth & Harvest
Photo by Franzi Meyer on Unsplash
Cabbage is a cool-season crop. It likes full sun and well-draining soil, and you sew seeds in the ground about 2-3 weeks before your final frost. Varieties take anywhere from 55-100 days to grow.
Amend your soil with compost before planting. If you fertilize, do so now. Fertilizing during growth causes excessive leaves and head-splitting.
Plant seeds about ¼ - ½ an inch deep. Space them 12 inches apart with 2 feet between rows. Mulching helps to conserve water, block weeds, and regulate soil temperature. Cabbage likes deep but infrequent watering (Utah State).
Timing: Plant seeds 2–3 weeks before the final frost. Maturity takes 55–100 days.
Soil Prep: Enrich with compost. Fertilize only before planting, as feeding during growth may cause excessive leaves and head splitting.
Spacing: Sow seeds ¼–½ inch deep, 12 inches apart, with 2 feet between rows.
Watering: Deep but infrequent watering is best. Mulching helps retain moisture and suppress
Ingredients
1 head of cabbage (sliced into ribbons)
1 tbsp olive oil
1 tbsp butter
1 tbsp apple cider vinegar
Salt & pepper to taste
Instructions
Heat butter and olive oil in a pan.
Add sliced cabbage once the butter melts.
Sauté until softened and slightly browned.
Add apple cider vinegar while cooking.
Serve warm and enjoy!
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