The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of prilep, with 80,191 cabbage rolls weighing 544 kg. Fresh cabbage juice has been shown to promote rapid healing of peptic ulcers.
The word comes from Latin caulis (stalk of a plant, cabbage) and Old English wyrt (herb, plant, root). The most cabbage in the world is produced in China, followed by India and then the Russian Federation.
Cabbage is an excellent source of vitamin C. It contains significant amounts of glutamine, an amino-acid that has anti-inflammatory properties. As it is a low calorie food, cabbage can also be included in dieting programs.
There are many varieties of cabbage based on shape and time of maturity. Cabbages grown late in autumn and in the beginning of winter are called colewarts: their leaves do not form a compact head. “Colewort” may also refer to a young cabbage. A Drumhead cabbage has a rounded, flattened head. An Oxheart cabbage has an oval or conical head. a Pickling cabbage, such as the red-leaf cabbage, especially suitable for pickling; krautman is the most common variety for commercial production. Red cabbage is a small, round headed type with dark red leaves. Savoy cabbage has a round, compact head with crinkled and curled leaves.
Cabbage is often added to stews and soups. In Central and eastern Europe, cabbage soup is popular. Cabbage rolls, a type of dolma,are an East European and Middle Eastern delicacy.
Here I am going to write the simple and easy recipe of “Cabbage peas and potato”.
– 1/2 small chopped/shredded cabbage
– 1/2 cup peas (fresh/frozen)
– 1 chopped potato
– 1 tbs mustard seeds
– 1 tbs cumin seeds
– 2 chopped green chillies as per taste
– 1 1/2 chopped tomato
– 1/2 chopped onion
– 1/2 tbs turmeric powder
– few curry leaves
– salt to taste
– oil for cooking
1) Chopped/shredded cabbage and wash it well in water.
2) Heat oil in a pan add curry leaves and mustard seeds , cumin seeds. When mustard and cumin seeds start to splutter add onion and fry till golden in color.
3) Now add green chillies, salt, tomato, turmeric powder and again fry for 5 to 7 minutes over medium heat.
4) Then add cabbage, peas, potatoes and mix properly.
5) Close the lid and let it simmer for 10 minutes or until the potatoes are tender in a low flame.
6) Serve hot with chapati or any dal-rice.