Can you guess today’s featured guest?

Here are a few clues: it’s a versatile vegetable, affordable, can be eaten raw or cooked, packed with nutrients, and easy to find in Quebec’s markets and supermarkets.

Have you guessed? Yes, today we’re talking about cabbage.

Know how to plant cabbages

Cabbage belongs to the Brassicaceae family, which includes an impressive variety of cabbages. Of course, green cabbage (winter cabbage) and red cabbage come to mind first, but there’s also Savoy cabbage, Napa cabbage, broccoli, cauliflower, kohlrabi, and Brussels sprouts, just to name a few.

A diverse vegetable

This vegetable has very ancient origins. Common cabbage seems to have developed in the wild several thousand years ago, in regions of Western Europe and along the Mediterranean. It was cultivated and consumed on a larger scale during Antiquity.

Various members of the Brassicaceae family are grown around the world. Chinese cabbage (pe-tsai or Beijing cabbage) comes from China, while broccoli originates from southern Italy. It was even introduced to France by none other than Catherine de Médicis in the 16th century.

Thanks to its low cost and wide availability, cabbage became an important part of many diets as early as the Middle Ages. Culinary expressions featuring cabbage also entered popular language, some of which are still used today: jeter ses choux gras (to waste or squander one’s possessions) and ce petit bout de chou (referring to a young child). And of course, the famous nursery rhyme Savez-vous planter des choux? (Do You Know How to Plant Cabbages?) remains a classic for children in the 21st century.

Clearly, cabbage is a vegetable that has stood the test of time without causing too much of a fuss!

Making the most of cabbage

Several market gardeners in Quebec grow this vegetable, mainly Savoy cabbage, red cabbage, green cabbage, as well as Chinese and Korean Napa cabbage. Other varieties are mostly imported (from China and Europe). These products are increasingly easy to find in specialty stores or supermarkets.

Cabbage is nutritious and low in calories. It’s a good source of vitamins C and B9, folate, and potassium. Some varieties are also rich in iron and antioxidants. With the wide variety available, cabbage is a great addition to any diet. It can be eaten raw (broccoli, cauliflower), added to salads (beyond the classic coleslaw), turned into a hearty soup, or used in lesser-known varieties like kale.

The possibilities for cooking cabbage are endless: roasted, steamed, or braised Brussels sprouts, stuffed cabbage rolls, or a delicious sauerkraut served with sausages (or vegetarian sausages) and a good beer! Cabbage can also be gratinéed, stir-fried, added to pastries, or even blended into smoothies or health cocktails. Its versatility makes cabbage a true culinary star.

Did you know?

  • The expression Ménager le chou et la chèvre means to balance two contradictory things.
  • Chinese cabbage contains more beta-carotene than red bell peppers and is also high in iron.
  • And no, babies are not born in cabbage leaves.

Cheers!
By Caroline Cudia, writer for Zeste du monde

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