Editing Cabbage (section)

==Uses==
===Culinary===
{{see also|List of cabbage dishes}}
{{Cookbook}}
The characteristic flavor of cabbage is caused by [[glucosinolate]]s, a class of [[sulfur]]-containing [[glucoside]]s. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages.<ref>[[Cabbage#Katz|Katz and Weaver]], pp. 282–283</ref> Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced.<ref name="Corriher-2001" />

Cabbage consumption varies widely around the world: Russia has the highest annual per capita consumption at {{convert|20|kg|lb|abbr=on}}, followed by Belgium at {{convert|4.7|kg|lboz|abbr=on}} and the Netherlands at {{convert|4.0|kg|lboz|abbr=on}}. Americans consume {{convert|8.6|lb|kg|order=flip|abbr=on}} annually per capita.<ref name="UCD" /><ref>{{cite web |title=Cabbage |url=http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/nutritional-assets-of-vegetables/chou-vert.html#axzz24EyvXQ7a |archive-url=https://web.archive.org/web/20120616045430/http://www.fondation-louisbonduelle.org/france/en/know-your-vegetables/nutritional-assets-of-vegetables/chou-vert.html#axzz2g3z7j2gK |archive-date=2012-06-16 |access-date=2012-08-22 |publisher=Louis Bonduelle Foundation}}</ref>{{nutritionalvalue
| name = Cabbage, raw
| kJ = 103
| protein = 1.28 g
| fat = 0.1 g
| carbs = 5.8 g
| fiber = 2.5 g
| sugars = 3.2 g
| calcium_mg = 40
| iron_mg = 0.47
| magnesium_mg = 12
| phosphorus_mg = 26
| potassium_mg = 170
| sodium_mg = 18
| zinc_mg = 0.18
| manganese_mg = 0.16
| opt1n = [[Fluoride]]
| opt1v = 1 µg
| vitC_mg = 36.6
| thiamin_mg = 0.061
| riboflavin_mg = 0.040
| niacin_mg = 0.234
| pantothenic_mg = 0.212
| vitB6_mg = 0.124
| folate_ug = 43
| vitK_ug = 76
| water = 92 g
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/169975/nutrients Link to USDA Database entry]
}}

=== Nutrition ===
Raw cabbage is 92% water, 6% [[carbohydrate]]s, 1% [[protein]], and contains negligible [[fat]]. In a 100-gram reference amount, raw cabbage is a rich source of [[vitamin C]] and [[vitamin K]], containing 44% and 72%, respectively, of the [[Daily Value]] (DV).<ref name="USDA_database">{{cite web |date=1 April 2019 |title=USDA database table for raw cabbage per 100 g |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/169975/nutrients |access-date=5 January 2020 |publisher=US Department of Agriculture, National Nutrient Database for Standard Reference, version SR-27 |archive-date=3 April 2019 |archive-url=https://web.archive.org/web/20190403171801/https://fdc.nal.usda.gov/fdc-app.html#/food-details/169975/nutrients |url-status=dead }}</ref> Cabbage is also a moderate source (10–19% DV) of [[vitamin B6]] and [[folate]], with no other nutrients having significant content per 100-gram serving.

=== Local market and storage ===
Cabbages sold for market are generally smaller, and different varieties are used for those sold immediately upon harvest and those stored before sale. Those used for processing, especially sauerkraut, are larger and have a lower percentage of water.<ref name=Katz280/> Both hand and mechanical harvesting are used, and hand-harvesting is generally used for cabbages destined for market sales. In commercial-scale operations, hand-harvested cabbages are trimmed, sorted, and packed directly in the field to increase efficiency.<ref name="Katz&Weaver">[[#Katz|Katz and Weaver]], p. 285</ref>

[[Vacuum cooling]] rapidly refrigerates the vegetable, allowing for earlier shipping and a fresher product. Cabbage can be stored the longest at {{convert|-1|to|2|C|F}} with a humidity of 90–100%; these conditions will result in up to six months of longevity. When stored under less ideal conditions, cabbage can still last up to four months.<ref name="Katz&Weaver"/>

===Food preparation===
[[File:飛騨の白菜 (49180905102).jpg|thumb|Napa cabbage sold in Japan]][[File:క్యాబేజీ మరియు పెసరపప్పు కూర (2).jpg|thumb|right|Cabbage with moong-dal curry]]Cabbage is prepared and consumed in many ways. The simplest options include eating the vegetable raw or [[steaming]] it, though many cuisines pickle, [[stewing|stew]], [[sauteing|sautée]] or [[braising|braise]] cabbage.<ref name="Ingram" /> Pickling is a common way of preserving cabbage, creating dishes such as [[sauerkraut]] and [[kimchi]],<ref name="UI" /> although kimchi is more often made from [[Napa cabbage]].<ref name="Ingram" /> Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both market sales and processing.<ref name="Katz280" /> [[Tofu]] and cabbage is a staple of Chinese cooking,<ref>[[#Tannahill|Tannahill]], p. 146</ref> while the British dish [[bubble and squeak]] is made primarily with leftover [[potato]] and boiled cabbage and eaten with cold meat.<ref>[[#Tannahill|Tannahill]], p. 277</ref> 

In Poland, cabbage is one of the main food crops, and it features prominently in [[Polish cuisine]]. It is frequently eaten, either cooked or as sauerkraut, as a side dish or as an ingredient in such dishes as [[bigos]] (cabbage, sauerkraut, meat, and wild mushrooms, among other ingredients) [[gołąbki]] (stuffed cabbage) and [[pierogi]] (filled dumplings). Other eastern European countries, such as Hungary and Romania, also have traditional dishes that feature cabbage as a main ingredient.<ref>{{cite book|url=https://books.google.com/books?id=g9KcADhDPqkC&pg=PA53|pages=53–54|title=International Cuisine|author=MacVeigh, Jeremy|publisher=Cengage Learning|year=2008|isbn=978-1-4180-4965-2}}</ref> In India and Ethiopia, cabbage is often included in spicy salads and braises.<ref name="Marks 2008">{{cite book |author=Marks, Gil |title=Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World |url=https://books.google.com/books?id=Lb3MVYVp_9sC&pg=PT392 |year=2008 |publisher=Houghton Mifflin Harcourt |isbn=978-0-544-18750-4 |page=392}}</ref> In the United States, cabbage is used primarily for the production of [[coleslaw]], followed by market use and sauerkraut production.<ref name="UCD" />

=== Phytochemicals ===
[[Basic research]] on cabbage [[phytochemicals]] is ongoing to discern if certain cabbage compounds may affect health or have potential for anti-disease effects, such as [[sulforaphane]] and other [[glucosinolate]]s.<ref>{{cite journal |vauthors=Dinkova-Kostova AT, Kostov RV |title=Glucosinolates and isothiocyanates in health and disease |journal=Trends Mol Med |year=2012 |volume=18 |issue=6 |pages=337–47 |pmid=22578879 |doi=10.1016/j.molmed.2012.04.003}}</ref> Studies on cruciferous vegetables, including cabbage, include whether they may lower the risk against [[colon cancer]].<ref name="Tse 2014">{{cite journal |author1=Tse, G |author2=Eslick, G.D. |title=Cruciferous vegetables and risk of colorectal neoplasms: a systematic review and meta-analysis |journal=Nutrition and Cancer |year=2014 |volume=66 |issue=1 |pages=128–139 |doi=10.1080/01635581.2014.852686 |pmid=24341734|s2cid=36282786 }}</ref> Cabbage is a source of [[indole-3-carbinol]], a chemical under [[basic research]] for its possible properties.<ref>{{cite journal |doi=10.1158/1940-6207.CAPR-09-0213 |title=A novel mechanism of indole-3-carbinol effects on breast carcinogenesis involves induction of Cdc25A degradation |year=2010 |author1=Wu, Y. |author2=Feng, X. |author3=Jin, Y. |author4=Wu, Z. |author5=Hankey, W. |author6=Paisie, C. |author7=Li, L. |author8=Liu, F. |author9=Barsky, S. H. |author10=Zhang, W. |author11=Ganju, R. |author12=Zou, X. |journal=Cancer Prevention Research |volume=3 |issue=7 |pages=818–828 |pmid=20587702|pmc=4214069}}
*{{cite press release |date=June 30, 2010 |title=How dietary supplement may block cancer cells |website=ScienceDaily |url=https://www.sciencedaily.com/releases/2010/06/100629131316.htm}}</ref>

===Herbalism===

In addition to its usual purpose as an edible vegetable, cabbage has been used historically in [[herbalism]]. The [[Ancient Greece|Ancient Greeks]] recommended consuming the vegetable as a [[laxative]],<ref name="Wright2001"/> and used cabbage juice as an antidote for [[mushroom poisoning]],<ref>{{cite book |author=Decoteau, Dennis R. |title=Vegetable Crops |year=2000 |publisher=Prentice Hall |page=174 |isbn=978-0-13-956996-8}}</ref> for eye [[salve]]s, and for [[liniment]]s for bruises.<ref name="Phillips 1827">{{cite book |author=Phillips, Henry |author-link=Henry Phillips (horticulturist) |title=History of Cultivated Vegetables: Comprising their Botanical, Medicinal, Edible, and Chemical Qualities; Natural History |year=1827 |publisher=Henry Colburn |page=99 |url=https://books.google.com/books?id=pDkaAAAAYAAJ&pg=PA99}}</ref> The ancient Roman, [[Pliny the Elder]], described both culinary and medicinal properties of the vegetable.<ref name="Dalby 1996">{{cite book |author1=Dalby, Andrew  |author2=Grainger, Sally |title=The Classical Cookbook |url=https://books.google.com/books?id=T7S5iC3pZp0C&pg=PA52 |year=1996 |publisher=Getty Publications |isbn=978-0-89236-394-0 |page=52}}</ref> [[Ancient Egypt]]ians ate cooked cabbage at the beginning of meals to reduce the intoxicating effects of wine.<ref name="Janick"/> This traditional usage persisted in European literature until the mid-20th century.<ref name="Hatfield 2004"/>

The supposed cooling properties of the leaves were used in Britain as a treatment for [[trench foot]] in World War I, and as [[compression bandage|compresses]] for [[ulcer]]s and [[mastitis|breast abscesses]]. Other medicinal uses recorded in European [[traditional medicine|folk medicine]] include treatments for [[rheumatism]], [[sore throat]], [[Dysphonia|hoarseness]], [[baby colic|colic]], and [[Depression (mood)|melancholy]].<ref name="Hatfield 2004">{{cite book |author=Hatfield, Gabrielle |title=Encyclopedia of Folk Medicine: Old World and New World Traditions |url=https://books.google.com/books?id=2GGz6708nqgC&pg=PA60 |year=2004 |publisher=ABC-CLIO |isbn=978-1-57607-874-7 |pages=59–60}}</ref> Both mashed cabbage and cabbage juice have been used in [[poultice]]s to remove [[boil]]s and treat [[wart]]s, [[pneumonia]], [[appendicitis]], and ulcers.<ref name="Hatfield 2004"/>