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Cabbage is Mediterranean in origin and believed to have been first domesticated in Western Europe and has since become a huge part of worldwide cuisines. Cabbage was most likely domesticated somewhere in Europe in ancient history before 1000 BC. Cabbage use in cuisine has been documented since antiquity. It was described as a table luxury in the Roman Empire.*
“Popular all over the world – think Southern-style braised cabbage, spicy fermented kimchi, stuffed cabbage rolls, tart sauerkraut and creamy and crisp coleslaws – cabbage can just about do it all. In addition to its low cost and lengthy fridge life span, it is packed with vitamin C and other nutrients. Roman historian Cato the Elder (234-149 B.C.) wrote, “It is the cabbage which surpasses all other vegetables,” in reference to its medicinal value.”
According to Healthline, “Cabbage is packed with nutrients while being very low in calories. Studies show eating cabbage may help reduce inflammation, protect the immune system, and lower blood pressure and cholesterol. Despite its impressive nutrient content, cabbage is often overlooked. While it may look a lot like lettuce, it actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale. It comes in a variety of shapes and colors, including red, purple, white and green, and its leaves can be either crinkled or smooth.”**
In Armenian and nearby Middle Eastern cuisines, dolma refers to a family of stuffed vegetable dishes, most often wrapped in grape or cabbage leaves. You can use this same meat-and-rice filling—and a similar steaming technique—to hollow out and stuff zucchini, eggplant, tomatoes, or peppers. Dolmas taste best warm, and leftovers can be resteamed one or more times as desired.***
“Almost half of the more than 71 million tons of the global production -by far- is harvested in China, followed by India, Russia, South Korea and the Ukraine. Indonesia, Japan, Poland, Uzbekistan and the United States of America complete the top 10. Overall cabbages are planted in more than 150 countries worldwide. Cabbages are least popular in South America, Western Africa and South-East Asia/Oceania.”****
