It has a crunch, it plays well with many other vegetables, we eat it by the pound, for Fourth of July Picnics, and BBQ parties, but what is the story behind this humble vegetable that is usually associated with corned beef?
Cabbage has long been cultivated by humans. We’ve spent several thousand years selectively gardening cabbages so that there are a handful of well-known varieties. Brussel sprouts, broccoli, and cauliflower have been selectively bred for the tight florets they produce. Green and red cabbage provide larger heads with tight leaves. And then there’s the loose leaf cabbage known as kale.