What do the words cabbage and captain have in common? They both start with the same capital letters. And it turns out that the word cabbage is a distant relative of the word captain. The word captain comes from the Latin caput - "head", "head", "chief", "leader". Cabbage is a very ancient word, it appeared in Russian before the captain and was also formed from the word kaput (head). Indeed, something cabbage resembles a head.

The meaning of the word "cabbage".

The word "cabbage" has two meanings:

1. Garden plant, vegetable;

2. Leaves of a plant curled into a head, eaten.

The history of the origin of the plant "cabbage"

Cabbage is native to the Mediterranean coast. Here and today you can find wild cabbage - a perennial plant with inedible leaves, without a head of cabbage. Cabbage came to us from the shores of the Mediterranean Sea. It was eaten and praised by the ancient Greeks and Romans. They had her for the first time.

Perhaps, no vegetable has attracted such close attention of researchers of all times and people as cabbage. Its origin is reflected in the mythology of different peoples. So, according to one of the legends, the Thunderer Jupiter, working on the interpretation of two contradictory sayings of the oracle, sweated from a terrible overstrain. Several large drops of sweat rolled down from the brow of the father of the gods to the ground. Cabbage grew from these drops.

Many legends and beliefs about the origin of this valuable plant have survived to this day. One of the ancient Greek myths tells about the origin of cabbage. The son of an ancient Greek king spoiled grapes out of pampering. For this offense, the god of fun and wine Bacchus tied the boy to the trunk of a grape tree. The boy began to repent and shed bitter tears. These tears fell to the ground, and from the holes they burned in the ground, plants that had never been seen before appeared, the broad leaves of which immediately curled up into heads resembling a human head. Amazed and frightened to death, people rushed in all directions, shouting in horror at the top of their lungs: “Capitum, capitum!”, That is, “head, head!” Of course, this is a fairy tale. But it is interesting in that it confirms the ancient "age" of cabbage - after all, myths were formed in very ancient times. So cabbage was already known then.

At feasts, cabbage with spices was served as the best dish. And this was not only among the ancient Greeks and Romans, but also among us in Russia, where this culture penetrated in time immemorial.

Our distant ancestors knew a lot about cabbage and knew how to cultivate it well. This skill has passed from century to century. Russian peasant Efim Grachev surprised foreigners a lot by exhibiting cabbage from his garden at the world exhibition in Paris, and then in Vienna. One of its heads of cabbage reached 71 centimeters in diameter.

Cabbage was known in Ancient Greece and Rome. It was grown in Kievan Rus. Even then, they knew how to harvest cabbage for the future, that is, ferment it. For the common people, cabbage was an everyday food during the long winter.

Now this plant is one of the main vegetable crops. In our country, large fields are occupied by it. People have bred several thousand varieties of cabbage.

Cabbage is photophilous, cold-resistant and very moisture-loving. For a day, cabbage leaves evaporate half a bucket of water.

Ancient cabbage was not like today. Instead of our usual round tight head of cabbage with elastic crispy leaves, cabbage was a small plant with splayed leaves on thin petioles.

Wild cabbage can still be found on the rocky coasts of the Mediterranean Sea. For five thousand years of breeding, man has managed to “sculpt” from it forms completely different from each other: from Brussels with its tiny buds - sprouts to colored ones with edible fleshy inflorescences.

Today, cabbage has about 150 varieties. Most cultivated species come from the Mediterranean and China. The most ancient of them are deciduous species, as well as color, kohlrabi, Chinese and Beijing.

The ancient Greeks and Romans attached great importance to cabbage, considering it a medicine that cures almost all diseases. So, properties were attributed to her to destroy insomnia, soothe headaches, cure deafness, relieve various internal diseases, and others.

Cabbage contains proteins, carbohydrates, mineral salts and vitamins.

The famous ancient Greek mathematician Pythagoras valued it as a medicine that can maintain vigor and a cheerful mood. Cabbage leaves contain the so-called "living protein", which is easily digestible and very valuable. And let's not even talk about vitamins.

Cabbage is not only the “first vegetable” of the world, but also a very vitamin product. 200 grams of raw white cabbage contains the daily requirement of vitamin C. Cabbage became especially famous in the middle of the 20th century, when scientists found that its fresh juice heals stomach ulcers.

VARIETIES OF CABBAGE

Cauliflower

It was bred in ancient times by the Syrian fellahs. For a long time they were its only suppliers. Therefore, for a long time, cauliflower was called Syrian. It has been cultivated in our country since the end of the century, when the famous agronomist Bolotov brought out its northern version.

Cauliflower is considered a dietary product. Cauliflower has almost twice as much vitamin C as white cabbage. In addition, it contains easily digestible proteins, a whole bunch of vitamins - C, B, B2, PP, mineral salts, including trace elements very necessary for humans - iodine, cobalt, magnesium.

Brussels sprouts

Even if it had no dietary value, amateur flower growers would cultivate it as an ornamental plant in their flower beds. No wonder the German gardeners, who borrowed this vegetable from their Belgian neighbors, call it cabbage rose. A decoction of Brussels sprouts replaces chicken broth - both in taste and in nutritional value. It is no coincidence that doctors recommend it to patients who have undergone surgery. And it should also become one of the main foods in the diet of people with pancreatic diseases, diabetes and cardiovascular diseases.

Broccoli

It is called asparagus cabbage, although it is a type of cauliflower. Scientists "dug out" in its composition substances that neutralize radionuclides, therefore broccoli is necessarily introduced into the menu of people suffering from radiation sickness. Nutritionists believe that its regular use will help maintain youth.

Savoy cabbage

This beautiful and healthy vegetable was given to mankind by the inhabitants of the small county of Savoy in Italy. Outwardly, it attracts the eye with its corrugated leaves, and in terms of protein and other useful substances it is much superior to white cabbage. But in one thing it is still inferior to it: Savoy cabbage cannot be fermented.

red cabbage

Even in ancient Rome, its juice was given to patients with tuberculosis, with hoarseness, coughing. Modern nutritionists recommend introducing it into the diet because of the high content of carotene, various vitamins and minerals - potassium, magnesium, iron salts, as well as phytoncides.

Chinese cabbage

Outwardly, it looks like one of the varieties of lettuce. The only difference is that in summer varieties, Beijing cabbage forms something loose, resembling a head of cabbage. But in terms of the content of vitamins and mineral salts, it is far ahead of its twin brother - sowing lettuce. In addition, it can be salted and canned.

Kohlrabi

Outwardly similar to a turnip, but slightly different in light green or purple color, and in taste it can be compared with a stalk of white cabbage. In ancient times, it was called "coulrapa" - stem turnip. The high content of calcium and phosphorus salts makes it indispensable in the nutrition of children, as it contributes to the proper formation of the skeleton.

01.08.2015

This article will discuss the main types of cabbage, their features, composition, useful properties, etc. In addition, the article provides photos of various varieties of cabbage that will help you navigate.

All types of cabbage belong to the Cabbage family, which was formerly called Cruciferous. There are quite a few of them, but in practice, gardeners and gardeners are faced with only one type of cabbage - garden cabbage. All the rest - color, kohlrabi, etc. - in fact, they are varieties of cabbage garden.

garden cabbage

The Latin name is Brassica oleracea.

Garden cabbage is a biennial, although there are also annual forms. In the first year, it forms a head of cabbage from a modified stem and leaves. In the second year, a long stem grows from the head, on which seeds are formed. Interestingly, garden cabbage can bloom even without land - the plant will consume the nutrients stored in the head.

The wild ancestor of cabbage has not yet been identified. A wild plant similar to cabbage is widespread in the Mediterranean, Georgia and the British Isles. Botanists have been arguing furiously about this for decades.

Botanical description

Root system: fibrous.

Stem: long, leafy, without thorns.

Leaves: naked, green with a bluish or bluish tint. There are forms with leaves of other colors. See below. In the first year, garden cabbage forms a head of thick, wide petiolate leaves with a high content of carbohydrates. In fact, these are the leaves of the rosette. The leaves of the stem, on which flowers form in the second year, are sessile, oblong, 3–10 cm long.

Inflorescence: brush of several dozen flowers

flowers: large, with 4 yellow petals and 6 stamens. The flowers closest to the stem begin to bloom first.

Fetus: pod

Seeds: small, round, color from reddish-brown to black

Open

Contrary to popular belief, white cabbage is not an independent type of cabbage. This is a head variety of garden cabbage (Brassica oleracea var oleracea) - the most famous and leading in terms of sown area. The same variety includes red cabbage and savoy cabbage.

Composition and useful properties:

100 grams of white cabbage contain:

Calorie content, kcal	28	MACROELEMENTS
Proteins, gr	1,8	Calcium, mg	48
Fat, gr	0,1	Magnesium, mg	16
Carbohydrates, gr	4,7	Sodium, mg	13
including starch	0,1	Potassium, mg	300
Dietary fiber, gr	2	Phosphorus, mg	31
Organic acids, gr	0,3	Chlorine, mg	37
Water, gr	90	Sulfur, mg	37
Ash elements, total	0,7	MICROELEMENTS
VITAMINS		Iron, mg	0,6
Vitamin A, mg	0,7	Zinc, mg	0,4
Vitamin B1, mg	0,03	Iodine, mcg	3
Vitamin B2, mg	0,04	Copper, mcg	75
Vitamin B5, mg	0,2	Manganese, mg	0,17
Vitamin B6, mg	0,1	Selenium, mcg	0,3
Vitamin B9 mcg	10	Chromium, mcg	5
Vitamin C, mg	45	Fluorine, mcg	10
Vitamin E, mg	0,1	Molybdenum, mcg	10
Vitamin H, mcg	0,1	Boron, mcg	200
Vitamin K, mcg	76	Cobalt, mcg	3
Vitamin PP, mg	0,9	Aluminum, µg	570
Choline, mg	10,7	Nickel, mcg	15

The energy value is only 28 kcal. Thus, white cabbage is a valuable dietary product.

Growing white cabbage

In Russia, cabbage is grown mainly in seedlings: this allows you to get a significantly larger crop. In the southern regions of Russia, Ukraine, Uzbekistan, Tajikistan, etc. The seedless technology of growing cabbage is also widespread.

red cabbage

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Red cabbage is simply a group of cultivars with leaves of characteristic purple-red hues. It only slightly differs in composition from white cabbage. Varieties with white and red heads are easily pollinated with the formation of completely unpredictable hybrids. Pollination between different types of cabbage is difficult.

The composition and useful properties of red cabbage

100 grams of red cabbage contains:

Fats, g including starch Organic acids, g Ash elements, total Vitamin A, µg Vitamin B2, mg

Calorie content, kcal	26	Vitamin B6, mg	0,2
Proteins, gr	0,8	Vitamin B9 mcg	17
Fat, gr	0,2	Vitamin C, mg	60
Carbohydrates, gr	5,1	Vitamin E, mg	0,1
including starch	0,5	Vitamin H, mcg	2,9
Dietary fiber, gr	1,9	Vitamin PP, mg	0,5
Organic acids, gr	0,2	MACROELEMENTS
Water, gr	91	Calcium, mg	53
Ash elements, total	0,8	Magnesium, mg	16
VITAMINS		Sodium, mg	4
Vitamin A, mcg	17	Potassium, mg	302
Vitamin B1, mg	0,05	Phosphorus, mg	32
Vitamin B2, mg	0,05	MICROELEMENTS
Vitamin B5, mg	0,3	Iron, mg	0,6

As you can see, red cabbage contains more vitamins - this is its benefit.

decorative cabbage

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Ornamental forms of Cabbage are not an independent species (this is a headless variety of Brassica oleracea var. acephala) and are easily crossed with ordinary ones. Ornamental cabbage is characterized by long and thin stems, on which a head of loose, often double-colored leaves of various colors is formed. Unusual and quite beautiful. It would be quite logical to consider ornamental cabbage in the "Floriculture" section, but we decided not to separate it from other species and varieties.

In composition, it hardly differs significantly from the usual garden cabbage: despite the funny look, you can make a salad out of it.

Cauliflower (Brassica oleracea var. botrytis)

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The second most popular type of cabbage. Unlike white and red cauliflower, cauliflower is an annual plant. It forms an inflorescence in the first year. It is this overgrown and unripe inflorescence that is used for food.

Botanical description

Root system: fibrous.

Stem: straight, cylindrical, up to 70 cm high.

Leaves: different in shape, presence of petiole and direction of growth. Length from 5 to 40 cm. Color - from bluish-green to pronounced bluish with pigmentation. In the first months, cabbage may branch.

During flowering, the plant forms a succulent flowering shoot in the form of a rod or whole heads, which are highly compressed and twisted flowering shoots. The color is usually yellowish white, light green or lilac.

Inflorescence- brush. Fetus- pod. Seeds in all varieties of cabbage (and in all species too) are approximately the same.

Composition and useful properties

100 grams of cauliflower contains:

Calorie content, kcal	30	Vitamin E, mg	0,2
Proteins, gr	2,5	Vitamin H, mcg	1,5
Fat, gr	0,3	Vitamin K, mcg	16
Carbohydrates, gr	4,2	Vitamin PP, mg	1
including starch	0,4	Choline, mg	45,2
Dietary fiber, gr	2,1	MACROELEMENTS
Organic acids, gr	0,1	Calcium, mg	26
Water, gr	90	Magnesium, mg	17
Ash elements, total	0,8	Sodium, mg	10
VITAMINS		Potassium, mg	210
Vitamin A, mcg	3	Phosphorus, mg	51
Vitamin B1, mg	0,1	MICROELEMENTS
Vitamin B2, mg	0,1	Iron, mg	1,4
Vitamin B5, mg	0,9	Zinc, mg	0,28
Vitamin B6, mg	0,2	Copper, mcg	42
Vitamin B9 mcg	23	Manganese, mg	0,156
Vitamin C, mg	70	Selenium, mcg	0,6
		Fluorine, mcg	1

Cauliflower is traditionally considered a "light", dietary product. Along with squash and broccoli, it is often used for early infant feeding.

Open

Broccoli is also not a type of cabbage, but a variety. It is the genetic precursor of cauliflower. A very old variety - scientists believe that it was bred around the 5th century BC somewhere in the Mediterranean. The first written description of broccoli dates back to 1587.

Today, most broccoli is grown in India and China.

Botanical description

Outwardly, broccoli is very similar to cauliflower, but its peduncles and inflorescences are not white, but green. In addition, the head of the peduncles is looser. It is this unblown head that is used for food.

The composition and useful properties of broccoli

100 grams of broccoli contains:

Calorie content, kcal	34	Vitamin E, mg	0,78
Proteins, gr	2,82	Vitamin K, mcg	101,6
Fat, gr	0,37	Vitamin PP, mg	1,1
Carbohydrates, gr	6,64	MACROELEMENTS
Dietary fiber, gr	2,6	Calcium, mg	47
Water, gr	89,3	Magnesium, mg	21
Ash elements, total	0,87	Sodium, mg	33
VITAMINS		Potassium, mg	316
Vitamin A, mg	0,386	Phosphorus, mg	66
Vitamin B1, mg	0,071	MICROELEMENTS
Vitamin B2, mg	0,117	Iron, mg	0,73
Vitamin B5, mg	0,573	Zinc, mg	0,41
Vitamin B6, mg	0,175	Copper, mcg	49
Vitamin B9 mcg	63	Manganese, mg	0,21
Vitamin C, mg	89,2	Selenium, mcg	2,5

As you can see, broccoli contains a lot of vitamins, and in terms of vitamin A content, it surpasses all types of cabbage (and varieties too). In addition, broccoli contains antioxidants, some of which have antitumor effects (sulforaphane). A record amount of sulforaphane is found in germinated broccoli seeds. The benefits of broccoli are still not fully appreciated. Suffice it to say that it occupies an important place in traditional Mediterranean cuisine, and adherents of the Mediterranean diet are much less likely to suffer from cardiovascular diseases and some forms of cancer.

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Kohlrabi is a relatively rare variety of cabbage. At the same time, it has been known to mankind for a very long time - it was grown back in Ancient Rome (probably, it was bred somewhere there by the method of hybridization). Like cabbage, kohlrabi is a biennial plant.

Botanical description

Root system: fibrous

Stem: short modified. The underground part is elongated, the above-ground part has the shape of a ball or turnip root of a light green color. This is the part that is eaten. In the second year, a long flowering stem is formed. The leaves are long, entire, petiolate, grayish-green in color.

Flowering in the second year. Flowers, inflorescences, fruits and seeds are exactly the same as those of cabbage.

Composition and benefits

As already noted, in kohlrabi, the overgrown aerial part of the stem is eaten.

100 grams of kohlrabi cabbage contain:

Calorie content, kcal	44	MACROELEMENTS
Proteins, gr	2,8	Calcium, mg	46
Fat, gr	0,1	Magnesium, mg	30
Carbohydrates, gr	7,9	Sodium, mg	10
including starch	0,5	Potassium, mg	370
Dietary fiber, gr	1,7	Phosphorus, mg	50
Organic acids, gr	0,1	Chlorine, mg	47
Water, gr	86,2	Sulfur, mg	15
Ash elements, total		MICROELEMENTS
VITAMINS		Iron, mg	0,6
Vitamin A, mcg	17	Zinc, mg	0,29
Vitamin B1, mg	0,06	Iodine, mcg	2
Vitamin B2, mg	0,05	Copper, mcg	135
Vitamin B5, mg	0,165	Manganese, mg	0,21
Vitamin B6, mg	0,2	Selenium, mcg	0,7
Vitamin B9 mcg	18,5	Fluorine, mcg	14
Vitamin C, mg	50	Molybdenum, mcg	10
Vitamin E, mg	0,2	Boron, mcg	100
Vitamin K, mcg	0,1	Cobalt, mcg	1
Vitamin PP, mg	1,2	Aluminum, µg	815
Choline, mg	12,3

The taste of kohlrabi is specific - something like a cabbage stump, but juicier and sweeter. Good in salads, and just looks beautiful when growing. Kohlrabi cabbage has no particularly outstanding beneficial properties.

kale

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Kale is a very rare type of cabbage in Russia. It is grown mainly in Europe, Turkey and for some reason in Japan. In the literature, it may also be referred to as cabbage Grunkol, Braunkol or Brunkol.

Botanical description

From a botanical point of view, Kale is a type of cabbage. It is an annual herbaceous plant with a short stem and large petiolate leaves. The leaf blade has many folds, due to which the plant acquires a "curly" appearance. Only leaves are eaten - the lower part of the petioles and stems are too hard. In addition, kale is used as a fodder and ornamental crop.

The nutritional value

Cooking and other websites often mention the unprecedented usefulness of Kale, but in fact it does not differ too much from other types of cabbage in composition. It contains quite a lot of vitamins K and C, as well as calcium available to the body. However, all this is easy to obtain from other products.

Brussels sprouts

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Brussels sprouts have been bred by Belgian vegetable growers for a long time. The species name - Brussels - was given to it by Carl Linnaeus, who generally described a lot of plant species. Subsequently, botanists clarified that this is not a species, but just one of the varieties of garden cabbage.

Botanical description

A type: biennial herbaceous plant.

Root system: fibrous.

Stem: in the first year, the plant forms thick cylindrical stems up to 60 cm high. In the second year, long branched flowering stems are also formed.

Sheet: the leaves of the first year are small, thin on long petioles with pronounced venation. In the axils of the leaves, small - up to 6 cm in diameter - sprouts are formed, which are used for food. Up to 40 heads can form on one plant.

Flowering and fruiting: Brussels sprout flowers are small, with yellowish petals, collected in a loose brush. The fruit is a pod. Seeds up to 2 mm in diameter, round, typical of the cabbage family.

Environmental Requirements

Brussels sprouts are considered one of the most cold-resistant crops. It is able to produce a crop even at an average daily temperature of 5 ... 7 degrees, and its seedlings tolerate short-term frosts well. At the same time, it is very photophilous, demanding on fertility and soil moisture.

Composition and benefits

100 grams of Brussels sprouts contain:

Calorie content, kcal	35	Vitamin B6, mg	0,3
Proteins, gr	4,8	Vitamin B9 mcg	31
Fat, gr	0,3	Vitamin C, mg	100
Carbohydrates, gr	3,1	Vitamin E, mg	1
including starch	0,4	Vitamin PP, mg	1,5
Dietary fiber, gr	4,2	MACROELEMENTS
Organic acids, gr	0,3	Calcium, mg	34
Water, gr	86	Magnesium, mg	40
Ash elements, total	1,3	Sodium, mg	7
VITAMINS		Potassium, mg	375
Vitamin A, mg	50	Phosphorus, mg	78
Vitamin B1, mg	0,1	MICROELEMENTS
Vitamin B2, mg	0,2	Iron, mg	1,3
Vitamin B5, mg	0,4

As you can see, cute, albeit not very tasty, sprouts contain a lot of useful things. In this regard, broccoli is considered a very important product and it is recommended to include it in the diet, especially for children.

Open

Savoy cabbage is a type of cabbage. It differs from the usual white cabbage only in leaves - they are thin and corrugated. It was bred in the county of Savoy in Italy.

To taste, Savoy cabbage is more tender and more pleasant than the usual white cabbage, but it has not gained much popularity in Russia - probably due to its lower keeping quality and exactingness in terms of transportation.

The composition is almost identical to the composition of white cabbage, the beneficial properties of which are described above. Thus, it is impossible to call it an indispensable component of the diet, but the pleasant taste and attractive appearance make Savoy cabbage an interesting crop to grow on your own plot.

Now you know about the types of cabbage ... almost nothing, but you figured out the varieties quite well. Good harvests!

The Mediterranean coast can rightfully be considered the birthplace of cabbage, where the ancient Iberians began to cultivate wild leafy cabbage on the Iberian Peninsula, then it spread to the territories of Greece, Rome and Egypt. Since the history of the cultivation of this priceless plant has its roots in the lands of these countries, many ancient legends associated with cabbage culture have been preserved.

Little is known about how cabbage was used in ancient Egypt, but the available information suggests that cabbage was very popular there, as everyone ate it - both slaves and nobility. A rare case for Egypt, where there was a strict hierarchy of society.

Comparing wild kale, a hard-leaved, headless perennial, with white cabbage, which was popular as a gourmet dish among the Egyptian nobility, you can imagine how this vegetable has changed since it was cultivated by the ancient Iberians in the Iberian Peninsula.

Without a doubt, the Egyptians, many of whose secrets are still a mystery, used cabbage for treatment. Apparently, noticing the property of cabbage - to increase vitality and have a beneficial effect on the growth of a young organism, doctors attributed healing properties to it and recommended that it be included in baby food.

Ancient Greece, which was famous for myths, connected the appearance of cabbage with a legend that has changed over the years, but its meaning has remained the same. According to a later version of the legend, the cabbage grew from the tears of the king of Edin, Lycurgus, who was beaten with vines by the god of winemaking Bacchus. Now it is already difficult to determine what caused the appearance of this legend - the property of cabbage not to get along close to vineyards (a symbol of winemaking) or the healing properties of cabbage, however, it should be noted that cabbage was not only used for food, it was also used for magical purposes as a means of eliminating intoxication.

Unlike the Greeks, the Romans were a more prosaic people and paid more attention to breeding and cultivation. Eating cabbage for food, they noted its property - to increase vitality and eliminate headaches.

The appearance of cabbage in European countries can be attributed to the beginning of a new era. First of all, cabbage appeared in Germany, Austria, France. A little later - in Scandinavia (Norway, Sweden). Still later - in England and Scotland. Cabbage became a favorite food, it was treated very carefully, in some countries (for example, Sweden) it was even protected by law. It is impossible to list all the variety of cabbage dishes within one book: fresh, salted, sauerkraut, cabbage juices, cabbage soups, salads, cabbage pies, and how many more dishes combined with other vegetables, fish, meat! In France, for example, wine is added to some dishes, despite the ancient Greek warning about the “enmity” of cabbage with the vine. In the Baltic States, Germany and Poland, the bigos dish, which is made from meat and cabbage, is very popular. In England and Holland, not a single festive table is complete without Brussels sprouts - fried, stewed, smoked.

The healing properties of cabbage have long been valued as well. Cabbage juice was used both for inflammation, wounds and burns, as well as for the treatment of more serious diseases, such as stomach ulcers, tuberculosis, and liver diseases. Cabbage juice was used as a cosmetic remedy for skin rejuvenation and hair strengthening. The leaves of the plant served as a good pain reliever, they were used as a compress for sciatica, rheumatism and gout. For medicinal purposes, the roots, stalk and seeds of the plant were also used. It should be noted that after many years old recipes have not lost their relevance, and many of them are still used today.

In every European country, many customs are associated with cabbage as a result of the existence of a pre-Christian pagan cult (fertility cult). The most striking example is French fortune-telling for a betrothed: a girl, with her eyes closed, picked the first head of cabbage that came across in the garden and, by its condition (large or small, sweet or sour), determined what the betrothed would be. Something similar happened in Germany, only there they planted cabbage along with rutabaga and judged the future marriage by the way they grew.

It is difficult to overestimate the importance of cabbage in Russian cuisine, because it is the main component of the national dish - cabbage soup. Brought from the Black Sea coast, accessible and unpretentious culture soon gained great popularity among both the boyars and the common people. It was eaten during fasts and after them. Shchi, sauerkraut, and pies remain the main dishes in which cabbage was used to this day.

Our ancestors, skilled farmers, strictly adhered to the existing traditions, which made it possible to grow a good harvest. That is why cabbage is so closely associated with the folklore heritage. On the Annunciation (April 7) they collected seeds, on the day of Irina (Arina) - Rassadina (May 18), cabbage seedlings were planted. On Vozdvizhenye (September 27) they harvested. The reverent attitude of the people to the holidays, concern for the future harvest remained imprinted in songs, incantations, fairy tales, proverbs, sayings. Well, who, for example, has not heard the proverb “Without cabbage, cabbage soup is not thick” or “Schi and porridge are our food”? In addition, a decoction of cabbage, seeds, stumps, cabbage juice, cabbage leaves were considered by the peasants as wonderful healing agents. Recipes have been passed down from generation to generation and many of them have survived to this day.

Cabbage is also known in China and Japan. They cultivate Chinese cabbage (pak-choi), Beijing cabbage. These are very capricious plants, occupying a special place among other types of cabbage - early ripening, loving a cool climate, they require a lot of moisture, do not tolerate transplantation and depleted soil. This variety of cabbage is not imported; it has been cultivated in China and Japan for a very long time. Later, in the Middle Ages, these varieties were brought to Europe, where they are still popular. Plants are eaten fresh, pickled. The most popular dishes are Chinese cabbage rolls, Japanese-style fried pak choi, although this cabbage is mainly used for salads.

Cabbage (lat. Brássica olerácea) belongs to the genus of 1-, 2- and perennial plants from the Brassicaceae (Cabbage) family. At the moment, there are over 100 varieties of it, among which the most popular are white, red, colored, Brussels, Beijing, broccoli, etc. In Mediterranean countries, its wild species are found - perennial plants with inedible hard leaves without heading out. All of them are different in appearance and chemical composition.

White cabbage (oleracea L.)
This is a 2-year-old garden plant that forms a dense head of white-greenish leaves in the first year of growth. In its central part, the stem expands, turning into a stalk. In the next season, an upright, powerful tall stem with lateral branches grows from it. Over time, flowering forms on them, the result of which are seed pods.

So far, its origin of white cabbage has not been confirmed. Presumably, her wild ancestors grew on the lands of Georgia. In Russia, it has long been famous for its medicinal and gustatory qualities. Here she gained the greatest distribution and even served the honorary title of "queen of vegetables."

According to the vitamin complex among dietary products, she knows no equal. The content of vitamin C in it exceeds the citrus norm. In terms of protein content, it is ahead of rutabaga, carrots, beets and other vegetables traditional for our climatic conditions. Cabbage protein is enriched with essential amino acids that regulate the functioning of the circulatory and digestive systems.

In addition, the composition includes vitamins U and K, which are practically not found in other types of plant foods. It also noted the content of lactic acid, phosphorus, potassium, magnesium, iron, calcium, etc.

In traditional cooking, cabbage rolls, cabbage soup, stews, cabbage pies and, of course, sauerkraut have become popular dishes.

Red cabbage (oleracea L.)
This is a kind of white cabbage, the color of which is justified by the presence of anthocyanins. Taste qualities are identical. A denser head of cabbage is formed from thickened leaves. In terms of vitamin content, it is somewhat superior to its white relative. It also has a higher concentration of mineral salts, acids of organic origin.

Red cabbage leaves have excellent bactericidal properties.

In cooking, its use in various forms is permissible: raw, stewed, fried, but not boiled. With the joint fermentation of white and red cabbage, the concentration of vitamin C in the final product increases.

Cauliflower (botrytis L.)
A plant consisting of a set of short fleshy shoots ending in bud rudiments. Small inflorescences form a rounded, somewhat flattened head, surrounded by oblong green leaves.

Cauliflower comes from Syria, from where in the 17th century. it was brought to Spain and to the island of Cyprus. From there, this variety of cabbage began to be supplied to Europe, finally settling in it only in the 19th century, after the breeding by Baron de Calvar of varieties resistant to conditions of middle latitude. Now in Russia it takes a worthy 2nd place in popularity.

This is a dietary product with a high content of pectin, citric, malic, pantothenic, nicotinic, folic, ascorbic acids, proteins, as well as a wide vitamin complex and mineral substances.

It involves eating raw, as well as after heat treatment. Due to the low content of cellulose and a large amount of easily digestible substances, it is included in the diet, and is also an integral ingredient in baby food.

Broccoli (italica)
This is a variety of garden cabbage, characterized by a looser head structure. The color is dominated by green. Gradually, the inflorescences can acquire a purple-lilac hue. The homeland of this cabbage is the Mediterranean countries, where it was previously called "Italian asparagus". She gained mass popularity and distribution when she got to the lands of America.

When grown, broccoli is less whimsical compared to cauliflower, although it is in no way inferior to it in terms of the amount of nutrients it contains. A number of vitamin substances can significantly increase immunity, and protein, similar in consistency to an animal, prevents the accumulation of cholesterol. Given the minimum fiber content, broccoli is an excellent dietary product.

One of its components - sulforaphane - stops the division of cancer cells. With sufficient consumption, this type of cabbage can serve as an antioxidant. Due to its qualities, it is widely used in pharmacology, cosmetology and other industries.

Brussels sprouts (gemmifera DC)
This is a plant with an elongated stem, in the leaf axils of which there are small but dense heads of cabbage weighing about 10 g. Their number on a single copy can reach 70 pieces or more.

The ancestor of this outwardly unique plant is leafy cabbage. Its cultivation in Europe began in the 18th century. She won the greatest recognition in the Netherlands and England. Among all cabbage species, it is the champion in the content of C-vitamin. Its regular use stimulates the brain, improves immunity.

For culinary purposes, miniature sprouts are of interest, which serve as a decoration for main dishes, a side dish, an appetizer, a soup ingredient, and so on. They are predisposed to long-term storage only by remaining fixed on the stem. When cutting them, you need to try to prevent the decay of the ears, so they are removed away from the base. Interestingly, unlike all varieties of cabbage, Brussels sprouts increase in volume by up to 20% during heat treatment.

Kohlrabi (gongylodes L.)
This is a subspecies of white cabbage, it is a spherical thickened stem, ending on top with a rosette of leaves. The size of the stem crop reaches 12 cm in diameter, its color is green or lilac. It has an external resemblance to a turnip. In taste, it resembles a stump of white-headed cabbage, but juicier and sweeter. The vegetable contains a rich vitamin complex, is unpretentious in cultivation, and is located for long-term storage.

The roots of its origin rush to the distant Roman Empire. In the XVII century. it ended up on the table of German peasants, who called it "cabbage turnip". In the Russian Empire, it was originally known as "bukhma", but here it did not take root and was soon forgotten. Today, kohlrabi cabbage is most popular in the USA, Europe, and Asia. Gradually, it enters the diet of Russian residents.

Kohlrabi is a dietary product consumed raw or after heat treatment.

Savoy cabbage (sabauda)
This is one of the varieties of white cabbage. Outwardly, it has the maximum similarity with it, but its airy, loose head is formed by delicate, corrugated leaves.

This cabbage was selected in the county of Savoy (Italy), from where it spread throughout Europe. Came to Russia in the 17th century, but did not find adherents. It is low-yielding, not disposed to long-term storage, but it is frost and drought resistant.

In terms of the number of protein compounds, Savoy cabbage dominates twice over its white relative. It is rich in vitamins, trace elements and nutrients. Its regular use stabilizes the nervous system, reduces susceptibility to the influence of meteorological factors, etc.

In cooking, Savoy cabbage is used in the preparation of hot dishes, salads. Especially tender from it are obtained traditional cabbage rolls.

Chinese cabbage (rapa subsp. pekinensis)
Chinese or Beijing cabbage - a plant with an underdeveloped stem, a loose head of which is formed from tender leaves, has an oblong shape.

For the first time it began to be massively cultivated in China in the 5th century. It is represented by several varieties: leaf, head and semi-head. The presence of an underdeveloped, almost absent head of soft leaves determines its external similarity with lettuce. Hence its popular name - "salad cabbage".

It also gained wide popularity in Japan, Korea, Indonesia, etc., becoming one of the most important cultures. In Russia, it still continues to conquer the market. The interest of the domestic population in it is increasing.

Asian cuisine boasts many Chinese cabbage dishes in various forms. In Russian cuisine, it is used as an ingredient in salads. One of the national Korean dishes was kimchi made from pickled vegetables, including Chinese cabbage.

This cabbage is prone to long-term storage, with unchanged taste, and most importantly, without loss of vitamin C. In terms of vitamin complex, it is much superior to salad.

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More than four thousand years ago, man learned to grow cabbage. Since then, every year, cabbages are harvested from the field in autumn and harvested for the winter.

Two thousand years ago, the Romans believed that cabbage is the best vegetable. It should be eaten raw and boiled.

Cabbage juice improves human digestion and enriches the body with vitamins.

Our ancestors, the Slavs, have been growing cabbage since the 9th century and were the first to invent a way to ferment it.

Of all vegetable plants, cabbage is especially widespread in our country. Almost every day we eat cabbage. Delicious cabbage soup, borscht, stewed, fried cabbage, cabbage rolls, cutlets and cabbage salad, sauerkraut, cabbage pies and many other dishes - and all this from cabbage.

Where did this valuable plant come from? Ancestor of cultivars of cabbage - wild cabbage, still growing along the shores of the Mediterranean Sea. Wild cabbage is a small plant with a tall stem and round, non-heading leaves. For many centuries, people have been cultivating wild cabbage, caring for it and selecting plants with large leaves for seeds. During this time, the plant changed and became a valuable vegetable crop.

Now a wide variety of varieties are bred to produce heads of cabbage. white cabbage: early, middle and late.

Rice. 126. Varieties of cabbage: 1 - kohlrabi; 2 - Brussels; 3 - color.

In addition to cabbage varieties, other varieties of cabbage are also grown. For example, cauliflower is bred, in which dense white inflorescences with underdeveloped flowers are eaten. Brussels sprouts are grown for the small sprouts that form from the lateral buds, and kohlrabi for the thick, juicy above-ground stalks that look like rutabagas and turnips.

White cabbage is a biennial plant.

In the first year of life, from the seeds of white cabbage, plants develop with a tap root system, a shortened stump-stalk and large, rounded leaves that form a head. Between the leaves on the stem are small lateral buds and one apical bud.

The outer leaves of the head are green. They are well lit by the sun, and therefore they have a lot of chlorophyll. Organic substances are formed from water and carbon dioxide in the chlorophyll grains of the leaves. Then they are deposited in the inner white leaves of the head, which have a small amount of chlorophyll.

In order to form more organic matter in the head, cabbage is grown in well-fertilized, moist soil] carefully caring for the plants during their growth.

Cabbage seeds are sown in spring in warm greenhouses. When shoots appear, the plants are planted in pots made from peat and humus.

Rice. 127. Inflorescence and fruits of cabbage: 1-inflorescence raceme; 2 - the main organs of the stamen flower and pistil; 3,4 - fruit-pod; 5 - seed.

Plants in peat-humus pots are left in greenhouses until warm weather sets in. When spring frosts stop, cabbage seedlings are planted directly in peat-humus pots in the ground. By this time, the seedlings develop 3-4 true leaves. When planted in pots, the plants do not get sick and grow well, since the roots and root hairs are not damaged during transplantation.

People say that "cabbage drinks like a horse." In fact, every mature plant absorbs and evaporates in hot weather up to a bucket of water a day. Therefore, cabbage is abundantly watered, and to preserve soil moisture, the earth between the rows is loosened. 10-15 days after planting, the cabbage is fed with liquid manure fertilizer with the addition of superphosphate. After top dressing, it is spudded, sprinkling wet earth to the stems to the lower leaves of the plant. Adventitious roots develop on cabbage stalks under a moist layer of earth. After 2-3 weeks, a second loosening, hilling and top dressing is carried out.

In early varieties of white cabbage, small heads of cabbage, weighing 1-1.5 kg, are formed already at the end of June. Large heads of late varieties reach 10-16 kg and ripen in autumn by the beginning of autumn frosts. Seed plants are selected from the best cabbage heads. They dig them out of the ground along with the root and store them in the basement at temperatures above zero until spring.

In the second year of life, after the seed plants are planted in the soil, stems with leaves and flowers develop from the lateral and apical buds of the cabbage stump. Pale yellow cabbage flowers are collected in an inflorescence, a brush. They are typical for all plants of the cruciferous family. They have 4 cruciform petals, the same number of sepals, 1 pistil, 2 short and 4 long stamens. In autumn, fruits ripen on the testicles of cabbage - pods with seeds. On the basis of the structure of flowers and fruits, cabbage belongs to the cruciferous family.