The humble cabbage, best known as the main ingredient in cole slaw, or as an accompaniment to corn beef during St. Patrick’s day. But the cabbage has a long and noble history. For me, it was regular feature at Sunday dinners with my grandmother and her sweet and sour cabbage recipe is a real Eastern European treat.
Cabbage is a member of the brassica family and has lots of cousins including kale, broccoli, Brussels sprouts, and cauliflower.
The wild ancestor of cabbage, originally found in Britain and continental Europe, inhabits rocky cliffs in cool damp coastal habitats. Non-heading cabbages and kale were probably the first to be domesticated, before 1000 BC, by the Celts of central and western Europe. Rounded cabbages made a definite appearance between the 6th and 13th centuries. They spread from Europe into North Africa, and later followed trade routes throughout Asia and the Americas. Continue reading