30+ Cabbage

Many folkloric traditions have used cabbages to explain where babies come from. The shape of a cabbage is likened to a womb and the layered leaves are considered representations of fertility and nurturing. In rural France, the largest cabbage in a patch would be cooked for newlyweds the day after their wedding night. Coleco Industries has drawn on this legend to find over 130 million 'adoptive' parents for their cabbage patch dolls.

European cabbages include red, green, Savoy and Jaroma. Asian cabbages include Hispi (pointed white), Napa and Bok Choy.

Cabbage is high in vitamins C and K, potassium, calcium and selenium, glucosinolates, anthocyanins, flavonoids and fibre. Glucosinolates support detoxification pathways in the body. Cabbage is a good source of glutamine which supports the lining of the gut. When fermented into kimchi or sauerkraut, cabbage boosts our digestive systems with both prebiotics and probiotics.

Cabbage is versatile and can be eaten raw (coleslaw), fermented (kimchi, sauerkraut) or cooked (steamed, roasted, sauteed). It can be added to stir-fries, soups, stews, casseroles and the traditional Irish dish, colcannon. It can be made into broth and Christmas spiced red cabbage.