The earliest mention of cabbage is as a magic cure-all for baldness in ancient china during 4000 B.C in the Shensi province. That makes it one of the oldest cultivated vegetables. Cabbage contains a high concentration of vitamin C and vitamin K.
They help remove toxins from your body. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate, and copper.
Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein, and niacin.
Cabbage or Patta Gobhi as it is called in India, is a green leafy vegetable biennial plant of the Brassica oleracea family.
It is available in shades of green, purple (red) and white (pale green). Closely related to broccoli and cauliflower, the cabbage has been highly hybridized in favor of large heads as compared to the wild cabbage which has a significantly smaller head.
The heaviest cabbage as per Guinness book of records weighed at 62.7 kilograms. The cabbage is extensively consumed all over the world, with Russia being its top consumer.
It can be eaten steamed, boiled, braised, microwaved, stuffed, pickled, fermented, stir-fried, deep-fried, and even raw.
You can grow this enigmatic vegetable at home, as long as you provide a few specific conditions. The seeds will be available in your local nursery and can be ordered online as well.
The cabbage should be ready to be harvested in approximately 60-80 days from seeds depending on the variety. When the heads are around 4 to 10 inches across, they are ready to be harvested and should be cut from the stem to remove the head.
Also make sure the head is firm and not loose. Remove any yellow leaves and store them immediately in shade. Do not remove the loose leaves around the head as they offer protection during storage.
If you want additional heads form the same plant cut through the stem but leave a few outer leaves hanging, this will promote the smaller head to begin to develop (around the size of a cricket ball).
After the second cycle, remove the roots as well to prevent soil for catching any disease (overripe, mature roots attract maggots). The cabbage can be stored in refrigerators for 1-2 weeks.
So next time, when you want to have a fresh bowl of cabbage salad, look no further but your own backyard!
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