CABBAGE

Cabbage (Brassica Oleracea var. capitata) has been a global survival food for thousands of years. The solid type was developed around the Mediterreignian but popularized by the Celts eg. Red Cabbage. The leafy kind of cabbage e.g. Bok Choi, was developed in Asia.

Russia is a big producer and consumer of Cabbage, globally. There is more you can do with this versatile strategic food besides cabbage rolls, although they are delicious food. What makes a food strategic? For me, it involves several components like nutritional value, ability to grow well in the area where people live and it must also store well and last for months after harvest.

Cabbage is very nutritious. A great way to keep cabbage for longer is to ferment it as sauerkraut. These fermented vegetables add variety to meals and are highly nutritious, being part of several national cuisines.

So how can this ancient food be used as a medicine? This is what Healthy Edibles says about Cabbage (For Educational Purposes Only):
Red/Purple cabbages & Green cabbages (flat leafed or crinkled leaf) – help prevent & treat colon cancer, bacteria diseases, viruses, cold sores, senility, diabetes, urinary tract infections, belly fat, antherosclerosis & boost immunity; clean the liver; help manage high blood pressure; improve memory & aid longevity & collagen & elastin production of healthy skin, joints,ligaments, tendons, cartilage, hair, eye cornea, blood vessels, bones Note: healthy sauerkraut is cabbage that is not pasteurized & is fermented naturally (not with white vinegar, which increases histamine levels & can inflame respiratory airways & asthma)

In the field, cabbage needs lots of nitrogen. The crop residue left after harvest is also nitrogen rich, for the next crop. This is important for planning crop rotations. Cabbage also turns out to be profitable for small farmers selling directly to consumers.

Canadians eat around 11.5 pounds of cabbage a year. Cabbage can be time consuming to prepare (cabbage rolls) but, doesn’t have to be. It is well worth the effort. Put each firm cabbage head in it’s own bag for weeks in fridge.

Are there any young growers out there who want to produce this strategic crop, using regenerative practices that capture carbon?