FoodFood InformationVegetables
Cabbage, which originated in Europe, comes in assorted sizes and shapesand in two colors, green and red. The various members of the cabbage familyinclude broccoli, Brussels sprouts, cauliflower, collards, kale, kohlrabi,and Oriental cabbage (Chinese and Napa) as well as the more common headcabbage. All varieties are nutritious, high in fiber, easy to grow, andhardy, and all thrive in cool, almost freezing, weather. All types of cabbageare at peak of season in the cooler months of the year. All are similarin flavor and have a similar odor when cooking and most are excellent whenserved raw as well as when cooked. If we added the tonnage of all the differenttypes of cabbage, along with that of turnips, we would arrive at a totalthat might exceed any other fresh fruit or vegetable. Turnips are closelyrelated to cabbage, but since they are grown below the surface of the ground,most think of them as root vegetables. Although collards and kale are listedabove, since they don't head and are prepared like spinach, they are thoughtof as more a leafy green.
All members of the cabbage family are available twelve months of the yearand should be refrigerated immediately after they are purchased.