Cabbage
The ultimate winter vegetable, milder after the first frosts.
- Season: January, February, March, October, November, December
- Peak season: November, December, January
- Botanical family: Brassicaceae
History
Descended from the wild cabbage of the Atlantic and Mediterranean coasts, cabbage has been eaten since ancient times. The Greeks and Romans credited it with many virtues, and Cato the Elder sang its praises. Easy to grow and store, it became a staple of European country life in the Middle Ages.
Origin and growing regions
Cabbage grows in the cool regions of northern and western France:
- Brittany
- Hauts-de-France
- Alsace
In Alsace, sauerkraut, made from fermented white cabbage, has a PGI.
Benefits
Cabbage is a precious winter vegetable:
- Vitamin C: It keeps well during storage, a plus in winter.
- Vitamin K: Found in large amounts in green leaves.
- Fibre: Good for digestion; gentle cooking makes it easier to digest.
- Low in calories: About 25 kcal per 100 g.
Varieties
- Savoy cabbage: Crinkly, tender leaves, for hearty stews.
- White cabbage: Smooth and tight, the one used for sauerkraut.
- Red cabbage: Crunchy, delicious raw in salads.
- Kale: Curly leaves packed with vitamins.
- Pointed cabbage: Cone-shaped, very mild.
Zero waste
- Storing: Whole, somewhere cool: 2 to 3 weeks, even longer for white cabbage. Once cut, wrap the cut side.
- Freezing: Shredded and blanched for 2 min: up to 12 months.
- Nothing goes to waste: The big outer leaves are used for stuffed cabbage. Leftover shredded cabbage can be fermented in a jar.