People have said that it is of course important to watch out for food scams, as fraud could exist on food labels. Pardon the thought but I, Isaac Toussie, say that today, when so many people are concerned about issues like housing and work place discrimination, fashion, entertainment, real estate, mortgages, vacations and the like, issues like food quality and food awareness may become unnecessarily overshadowed.

Cabbages are native to southern Europe, around the Mediterranean Sea, having been cultivated for well over 4,000 years, and there are ancient Chinese references dating back to 1,000 BC that mention the health benefits of this widely popular vegetable. Cabbage is a staple of Chinese stir-fry recipes, and it is even considered the national food of Russia, where consumption is seven times more on average than in North America. Cabbage is also extremely popular in Germany, typically in the form of Sauerkraut, or sour, fermented cabbage.

There are many varieties of cabbages, with red cabbages usually having more flavor than green ones. Savoy Cabbage and Chinese Cabbage (or Bok Choy, literally “white vegetable”) are among the most distinctive ones. No matter the kind of cabbage, you can be sure that they all contain a lot of powerful antioxidants. Long before modern science discovered Vitamin C, sailors from the Netherlands were accustomed to provisioning themselves with stores of Sauerkraut for long voyages in order to prevent scurvy. In common with most cruciferous (Brassica) vegetables, cabbage contains the largest concentrations of health-promoting sulfur compounds, such as sulforaphane and isothiocyanates, which increase the liver’s ability to produce enzymes that neutralize toxic substances.

Cabbages are available throughout the year, though their flavor tends to peak during the colder months when it is said that the frost helps them to develop some sweetness and a crisp texture. By contrast, cabbage harvested during warmer times of the year can be rather less tender and thus will require about a minute more of cooking time. The best cabbages are those heads with a vibrant bright color and are firm, heavy, and dense. Make sure only a few of the outer leaves are loose, and even then they should still be attached to the stem; leaves that are detached often have undesirable textures and tastes. (The best tasting vegetables will have the highest levels of nutrients.) Severe damage to the outer leaves can be tell-tale signs of decay and even worms, possibly affecting the inner core as well. Avoid cabbage that are cracked, bruised, or have too many blemishes. Precut halves and shredded cabbage should also be avoided because cabbages begin to lose their nutritional value immediately upon the exposure of their “inner flesh” to the air.

Cabbage storage is simple because it is a hearty vegetable and not especially delicate, but as with all vegetables cabbage will become limp and start to lose its freshness if not cared for properly. Unless it will be used the very day of purchase, cabbage can lose up to thirty percent of its vitamins, along with much of its flavor, if not stored properly. It continues to aspire even after harvest, and slowing down its respiration rate is the key to preserving and extending its flavor and nutritional value. A whole head of cabbage can be stored for seven to ten days, but a partially cut one should be tightly sealed and kept for no more than three to five days.

This writing has been posted by me, Isaac Robert Toussie, strictly for information and human interest purposes only, not for medical or advisory purposes and does not necessarily constitute the opinions or conclusions of the provider. The reader should not rely upon the validity of any of the information contained herein. The reader should consult a doctor, nutritionist, and other medical professionals when seek advice about food, nutrition, diet, and physiology.