Cabbage figures in the cuisine of nearly every culture in history, so working out its origins has proved difficult. However, food historians seem to agree that non-heading cabbages were most likely domesticated by the Celts or people from Mediterranean regions around 1000 BCE.
From there the variety of cabbages grew and today they are one of the world’s staple food crops, found raw, cooked or pickled on dinner plates the world over.
How you prefer to prepare and eat cabbage often depends on your earliest cultural influences. My Irish husband loves a hearty serve of colcannon (a traditional Irish dish of cabbage combined with mashed potatoes) or boiled cabbage and ham.
While I occasionally enjoy a serve of colcannon, my stomach turns at limp, discoloured boiled cabbage with ham. I love cabbage served…
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Good Organic Gardening (Digital) - 1 Issue, Issue #12.6 - 2022