The cabbage is a very ancient plant, and the food plants that have descended from it include many that you would never imagine having anything to do with the cabbage! Thousands of years ago, the cabbage was a useless plant that grew along the sea coast in different parts of Europe.
It had showy yellow flowers and frilled leaves. From this wild parent plant, more than 150 varieties of cultivated plants have been developed. The best known kinds are the common cabbage, kale, Brussels sprouts, cauli8ower, broccoli, and koMrabi.
In the common cabba there is one central bud and the leaves grow close togethe( about it, fold over it, and form a large, solid head. Red and white cabbages have smooth leaves. Fresh white cabbage is eaten raw in salads or cooked as a vegetable.
Kale resembles the wild cabbage since all the leaves grow to full size and remain separate from one another. Brussels sprouts combine features of both cabbage and kale. Tiny cabbage-like heads form on the stalk at the bases of the larger leaves, which are full and open.
In the cauli8ower, it is the delicately flavored flower buds and not the which are eaten. These buds have developed into a solid mass with a few loose leaves around them. Because cauliflower was difficult to grow, the Italians developed a hardier variety called broccoli. Kohlrabi has a ball-shaped enlargement of the stem just above the ground, and these enlargements are eaten when young and tender.
When Did Cabbage Come To The US?
abbage was introduced to America in 1541-42 by Jacques Cartier.