Cabbage is a member of a large group of vegetables from the Brassica Oleracea and B. Rapa families. B. Oleracea includes Napa or Chinese cabbage, minzuna greens, and bok choy. B. Oleracea includes red and green cabbage, savoy, broccoli, Brussels sprouts, cauliflower, kale, collard greens, and kohlrabi. Inflourescents include broccoli and cauliflower. These families have believed to have been brought from Asia Minor to Europe in approximately 600 B.C. The word cabbage is a derivation of the French word of cabache, meaning head. Members of these families contain a sulfur compound that will get relieved the longer it is cooked. Members of the Brassica family have super tiny seeds. Cabbages are started in a greenhouse until their root ball is ¾”. Then they are transferred to the fields. In one row, they are packed together 2-3 deep in each row. There is a fine art to plant cabbages. They like to be grown in dense rows. These allow for a dense, tight head. However, this also increases the chance for disease and weeds. All of these crops thrive in a soil pH of 6.5.
Cabbages do not like to be touched-so they are processed as least as possible. They are also packed in boxes while in the field. Ideally, the cabbage fields are picked through twice. They are hand harvested with swift slice of a knife. Tight and dense cabbage heads are cut and packed with 2-3 “outer leaves” to help prevent bruising.