Read by Michael Flamel

As I was pondering the corned beef and cabbage recipe featured in this issue, I realized something remarkable: cabbage has quietly crept into my life as one of my favorite vegetables. It’s the unassuming star behind coleslaw, the tangy soul of sauerkraut, and the stalwart base of countless other recipes I adore. Let’s be honest—cabbage doesn’t just sit in the background; it rolls up its leaves and gets to work.

The Remarkable History of Cabbage
Cabbage has been a beloved vegetable for thousands of years, with origins tracing back to the Mediterranean region. Ancient Greeks and Romans revered it for its medicinal properties, believing it could cure everything from headaches to intoxication. Cabbage then journeyed across Europe and Asia, becoming a dietary staple thanks to its adaptability, nutritional value, and ability to be stored for long periods. It even played a crucial role in preventing scurvy during long sea voyages due to its high vitamin C content.

Over time, cabbage evolved into several varieties, from the smooth-leaved green and red cabbages we know today to the crinkly savoy and the conical napa cabbage of Asia. Each variety boasts unique flavors, textures, and culinary uses, solidifying cabbage as a global culinary superstar.

The Joy of Growing Cabbage
First, let’s talk about growing cabbage. It’s the overachiever of the garden, thriving in both cool and warm weather. Ancient farmers might have selected cabbage for its resilience, and it remains a garden favorite to this day. Cabbage doesn’t need constant pampering. A little water, a dash of sunlight, and a pinch of patience, and voilà—you have a leafy masterpiece. It’s the perfect plant for gardeners of all levels, from seasoned green thumbs to those of us who might accidentally water a rock thinking it’s a succulent.

Watching a cabbage head form is a small miracle. One day, it’s just a cluster of leaves, and the next, it’s a tightly packed orb of crunchy goodness. It’s like nature’s version of a piñata, except instead of candy, you get nutrients—and maybe a slug or two if you’re not vigilant.

Cooking Cabbage: The Versatile Virtuoso
Once harvested, the possibilities are endless. Coleslaw is the ultimate barbecue sidekick, sauerkraut transforms hot dogs into gourmet fare, and stir-fried cabbage adds a healthy crunch to any meal. Cabbage rolls? Oh, don’t even get me started. Those little bundles of joy are like hugs from your dinner plate.

And let’s not forget the classic corned beef and cabbage. If you’ve never experienced the aroma of simmering corned beef mingling with the sweet earthiness of cabbage, are you even living? This dish is the culinary equivalent of a warm blanket on a chilly evening—comforting, hearty, and just a little indulgent.

Varieties of Cabbage
Cabbage comes in several varieties, each with its own charm:
Green Cabbage: The all-purpose workhorse, ideal for everything from coleslaw to soups.
Red Cabbage: Vibrant and slightly peppery, it’s perfect for pickling and salads.
Savoy Cabbage: Known for its crinkly leaves and mild flavor, it’s a favorite for wraps and stir-fries.
Napa Cabbage: With its softer leaves, it’s the go-to for kimchi and Asian-inspired dishes.
Pointed Cabbage: This lesser-known variety has a sweeter flavor and is a delight in raw preparations.
Cabbage’s Superpower: Longevity

Cabbage also has the magical ability to last forever in the fridge. While other vegetables wilt and wither after a week, cabbage soldiers on, staying crisp and fresh for what feels like an eternity. It’s like the Energizer Bunny of the vegetable drawer.

Fun Facts About Cabbage

• Cabbage was the first vegetable to be preserved by fermentation, giving us sauerkraut and kimchi.
• The heaviest cabbage ever grown weighed over 138 pounds!
• Cabbage contains compounds that are believed to help reduce inflammation and promote gut health.
• Cabbage leaves were once used as poultices to treat wounds and reduce swelling.
• In Russia, cabbage soup (shchi) is a cultural cornerstone, symbolizing warmth and comfort.

A Word of Caution
Now, let’s address the elephant in the room: the, ahem, digestive consequences of cabbage. Sure, it might make you a little…musical, but that’s just cabbage’s way of saying, “Hey, I’m cleaning house!” Besides, who among us hasn’t blamed the dog at least once?

Closing Thoughts
Cabbage might not be the flashiest vegetable, but it’s the dependable friend who always shows up when you need them. Whether it’s starring in your favorite recipes or standing tall in the garden, cabbage is a vegetable worth celebrating. So, go ahead—grow it, cook it, love it. And if you find yourself humming a little tune after dinner, just thank the cabbage. ❖