Description

Cabbage is a hearty, leafy vegetable known for its dense, heavy heads and crisp texture. Whether it’s the smooth-leaved green and red varieties or the crinkled Savoy, cabbage offers a mild, earthy flavor that sweetens significantly when cooked. It is the star of crunchy coleslaws, fermentable ferments like sauerkraut and kimchi, and comforting stews.

Cabbage has a long history in Europe, descending from wild sea kale found along the rocky coasts of the Atlantic and Mediterranean. It was a staple for the Ancient Greeks and Romans, who valued it for its medicinal properties and hardiness. By the Middle Ages, it became a primary food source for peasants across Europe because it could be easily stored through long, harsh winters.

Cabbage is a cool-weather champion. While different varieties allow for harvests in Spring and Summer, the main harvest occurs in Autumn. Many late-season varieties are specifically grown to be harvested after the first frost, which helps concentrate their natural sugars.