Editing Cabbage
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Cabbage was most likely [[domestication|domesticated]] somewhere in [[Europe]] in [[ancient history]] before 1000 BC. [[List of cabbage dishes|Cabbage use in cuisine]] has been documented since [[Classical antiquity|Antiquity]].<ref name="briefhistoricalsketch">A brief historical sketch is in [[#Toussaint-Samat|Toussaint-Samat]], pp. 622ff.</ref> It was described as a table luxury in the [[Roman Empire]].<ref>The Natural History of Pompeii. Cambridge University Press. 2002. p. 94. ISBN 978-0-521-80054-9</ref> By the [[Middle Ages]], cabbage had become a prominent part of [[European cuisine]], as indicated by [[manuscript illumination]]s.<ref>Ingram, Christine (2000). The Cook's Guide to Vegetables. Hermes House. pp. 64–66. ISBN 978-1-84038-842-8.</ref> New variates were introduced from the [[Renaissance]] on, mostly by [[Germanic peoples|Germanic-speaking peoples]]. [[Savoy cabbage]] was developed in the 16th century. By the 17th and 18th centuries, cabbage was popularised as [[staple food]] in central, northern, and Eastern Europe.<ref name="Tannahill">[[#Tannahill|Tannahill]], pp. 289–291</ref> It was also employed by European sailors to prevent [[scurvy]] during long ship voyages at sea. Starting in the [[Early Modern Era|early modern era]], cabbage was exported to the [[Americas]], [[Asia]], and around the world.<ref name="universityofarizona-cabbage">{{cite web|url=http://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/cabbage.pdf|title=Green Cabbage|author=Nolte, Kurt|publisher=University of Arizona|access-date=2012-08-14|archive-date=2013-06-26|archive-url=https://web.archive.org/web/20130626020823/http://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/cabbage.pdf|url-status=dead}}</ref> |
Cabbage was most likely [[domestication|domesticated]] somewhere in [[Europe]] in [[ancient history]] before 1000 BC. [[List of cabbage dishes|Cabbage use in cuisine]] has been documented since [[Classical antiquity|Antiquity]].<ref name="briefhistoricalsketch">A brief historical sketch is in [[#Toussaint-Samat|Toussaint-Samat]], pp. 622ff.</ref> It was described as a table luxury in the [[Roman Empire]].<ref>The Natural History of Pompeii. Cambridge University Press. 2002. p. 94. ISBN 978-0-521-80054-9</ref> By the [[Middle Ages]], cabbage had become a prominent part of [[European cuisine]], as indicated by [[manuscript illumination]]s.<ref>Ingram, Christine (2000). The Cook's Guide to Vegetables. Hermes House. pp. 64–66. ISBN 978-1-84038-842-8.</ref> New variates were introduced from the [[Renaissance]] on, mostly by [[Germanic peoples|Germanic-speaking peoples]]. [[Savoy cabbage]] was developed in the 16th century. By the 17th and 18th centuries, cabbage was popularised as [[staple food]] in central, northern, and Eastern Europe.<ref name="Tannahill">[[#Tannahill|Tannahill]], pp. 289–291</ref> It was also employed by European sailors to prevent [[scurvy]] during long ship voyages at sea. Starting in the [[Early Modern Era|early modern era]], cabbage was exported to the [[Americas]], [[Asia]], and around the world.<ref name="universityofarizona-cabbage">{{cite web|url=http://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/cabbage.pdf|title=Green Cabbage|author=Nolte, Kurt|publisher=University of Arizona|access-date=2012-08-14|archive-date=2013-06-26|archive-url=https://web.archive.org/web/20130626020823/http://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/cabbage.pdf|url-status=dead}}</ref> |
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They can be prepared many different ways for eating; they can be [[pickling|pickled]], [[fermented]] (for dishes such as [[sauerkraut |
They can be prepared many different ways for eating; they can be [[pickling|pickled]], [[fermented]] (for dishes such as [[sauerkraut]]), [[steaming|steamed]], [[stewing|stewed]], [[roasting|roasted]], [[Sautéing|sautéed]], [[braising|braised]], or eaten [[Raw food|raw]]. Raw cabbage is a rich source of [[vitamin K]], [[vitamin C]], and [[dietary fiber]]. World production of cabbage and other [[brassica]]s in 2020 was 71 million [[tonne]]s, led by [[China]] with 48% of the total. |
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== Description == |
== Description == |