13 interesting cabbage facts
- The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast.
- The cabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae, and is used as a leafy green vegetable.
- The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape.
- Drinking juiced cabbage is known to assist in curing stomach and intestinal ulcers.
- The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape.
- Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
- During World War II, "kraut" was an ethnic slur for a German soldier or civilian. German cabbage (Kohl) made into a salad (Salat) became in American English "cole slaw".
- The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs).
- A thick-witted person may be called a cabbagehead. In Hebrew, the term "rosh kruv" (cabbagehead) implies stupidity.
- Cabbage is a source of Vitamin A which your body needs for healthy skin and eyes.
- In Italian, "cavolo" (cabbage) is a mildly impolite expression with a similar connotation to the English "crap."
- Histidine, a compound found in cabbage regulates the T-cells of the immune system. This is essential in the treatment of allergies and other illnesses caused due to a weak immune system.
- The French use a term of endearment, "mon chou" or "mon petit chou", equivalent to "darling" but translated literally as "my little cabbage" in school French textbooks in England since the late 1950s.
