Head Cabbage

Head Cabbage
Brassica oleracea L. var. capitata L.
Brassicaceae Family

Description of Cabbage

Head cabbage is a biennial plant, represented by forms: white-headed (f. alba) and red-headed (f. rubra). In the first year, it forms a shortened stem (stump, 10–20 cm) and a dense head (0.5–4 kg), consisting of juicy, fleshy, entire, smooth leaves (green, bluish-green or bluish-purple in red cabbage), tightly enveloping the apical bud. Leaves are rounded or oval, 20–50 cm in diameter, with powerful veins, without pubescence. Root is taproot, branched, up to 40–60 cm deep. Head forms in 1.5–2.5 months, depending on variety (‘Amager’, ‘Slava’, ‘Red Star’). Plant height in first year: 40–60 cm. In the second year, leafy, branched flowering shoots develop (1.5–2 m). Stem leaves simple, elongated or linear, lower petioled, lyrate, sometimes lyrate-dissected, upper sessile, green or bluish. Flowers large, 1.5–2 cm, light yellow or white, tetramerous, with 6 stamens (2 short), gathered in loose raceme. Fruit is a tuberculate, cylindrical pod, 6–10 cm, with septum and rounded-angular seeds. Seeds spherical, 1.5–2 mm, dark brown or brownish-black, with faintly discernible cellularity, 300–400 pcs/g. Flowering in May–June (second year), fruiting in September–October. Red cabbage contains anthocyanins (rubbrassichloride), protocatechuic acid, 4% mustard acid, twice as much ascorbic acid and four times more carotene than white, but has coarse fiber, so used limitedly (salads, sides, pickled) for digestive disorders and bronchitis. Name “cabbage” from Celtic “cap” meaning “head”.

 

Distribution and Ecology of Cabbage

Cabbage originates from the Mediterranean (Ancient Greece) and Southwest Asia. In the wild (B. oleracea var. acephala), found on coasts of Mediterranean Sea, Atlantic coast of Europe (France, Spain), UK as leafy form with dense, coarse, bitter leaves in rosette. Widely cultivated worldwide, especially in temperate zones (Europe, North America, Asia). Prefers loose, fertile, moderately moist soils (pH 6.0–7.5), rich in organic matter. Requires 6–8 hours sunlight and temperature 15–20 °C, withstands frosts to -8 °C (late varieties). Propagated by seeds (spring sowing, germination 5–10 days) or seedlings (4–6 weeks). Yield: 3–8 kg/m² (heads), 0.5–1 kg/m² (seeds). Care: watering (1–2 times/week, 10–15 L/m²), nitrogen-phosphorus fertilization (20–30 g/m²), protection from cabbage white butterfly, aphids, slugs. Ecologically improves soil, enriching with organic matter, but requires crop rotation (3–4 years) to prevent diseases (clubroot, black leg). Can be invasive with self-seeding in warm regions.

 

Raw Materials from Cabbage

Raw materials: fresh leaves, juice, stumps, roots, seeds. Leaves harvested during head maturity (July–October, depending on variety), used fresh or fermented. Juice obtained from fresh leaves (yield 50–70%). Stumps harvested after head cutting, used fresh or dried at 40–50 °C (yield 10–15%). Roots collected in autumn, dried at 50 °C (yield 8–12%). Seeds from mature pods (September–October), dried at 30–35 °C (yield 5–10%). Quality: leaves rot-free, moisture <12%; juice fresh, store at 0–2 °C no more than 24 h; seeds germination ≥85%. Store leaves in refrigerator (0–5 °C, 1–3 months), sauerkraut in brine (1–6 months), dried stumps/roots in cloth bags (2 years, <12% humidity), seeds in glass containers (3–4 years). Fresh leaves faint aroma, sweet taste; sauerkraut sour.

 

Chemical Composition of Cabbage

Leaves contain: water (90–93%), carbohydrates (3.5–5.7%, glucose, fructose, sucrose), fiber (0.9–1.65%), proteins (1.1–2.3%), 16 amino acids (tryptophan, lysine, methionine, tyrosine, histidine etc.), fats (0.1–0.2%), organic acids (malic, citric, glucuronic, succinic, chlorogenic, ferulic, p-aminobenzoic, tartaric, tartronic), enzymes (ascorbinase, peroxidase, cytochrome oxidase), phytoncides, hormonal substances, ascorbigen (74–120 mg%, stable form of vitamin C), vitamins: D, K (0.003%), U (anti-ulcer), B1 (0.25 mg%), B2 (0.08 mg%), B6, B9 (0.15 mg%), PP (1.8–6 mg%), β-carotene (up to 6.8 mg% in green leaves), tocopherols, P-active substances (40–210 mg%). Minerals: potassium (185–375 mg%), calcium, phosphorus (31–78 mg%), magnesium, iron, copper, iodine, silver, tin, lead, titanium, molybdenum, nickel, vanadium. Red cabbage: anthocyanins (rubbrassichloride), protocatechuic acid, mustard acid (4%). Sulfur-containing compounds: thioglycosides (glucobrassicin, neoglucobrassicin, progoitrin), phenol glycoside (aleoside). Caloric value: fresh 25–30 kcal/100 g, sauerkraut 19–23 kcal/100 g.

 

Uses and Benefits of Cabbage

Vitamin U (methylmethionine) stimulates healing of gastric and intestinal mucosa, effective for ulcers, strengthens gums. Ascorbigen and vitamin C (74–120 mg%) prevent atherosclerosis, remove cholesterol. Tartronic and tartaric acids regulate fat metabolism, reducing appetite and preventing obesity. Fiber (0.9–1.65%) improves intestinal motility, helps with constipation, hemorrhoids. Potassium (185–375 mg%) removes excess fluid, reducing edema. Phytoncides have antibacterial action. Copper supports nervous system. Used for: peptic ulcer, gastritis, colitis, diabetes, avitaminosis, hepatitis, cirrhosis, jaundice, pulmonary tuberculosis (juice with honey), dropsy, atherosclerosis, bronchitis, dyspepsia, scurvy, insomnia. Externally: juice for healing wounds, burns, warts, stomatitis, angina (diluted); leaves for compresses in mastopathy, gout, sciatica, rheumatism, purulent ulcers, thrombophlebitis (with honey). Sauerkraut (lactic acid) useful for diabetes, dyspepsia, scurvy, enhances bile and gastric juice secretion. Seed decoction diuretic for gout and joint pains. Stumps and roots anti-tumor.

 

Precautions for Using Cabbage

Cabbage juice (>500 ml/day) may cause flatulence, diarrhea, bloating due to fiber and sulfur compounds (glucobrassicin). Fresh leaves in large amounts (>300 g/day) may irritate stomach. In fermentation, tartronic acid preserved, but excess brine (>1 L/day) increases kidney load due to salt. External juice application requires dilution (1:1 with water) for sensitive skin to avoid irritation. Give to children under 3 ≤50 ml/day juice. Prolonged use (>2 months) may impair iodine absorption due to thioglycosides, especially in hypothyroidism.

 

Contraindications for Using Cabbage

Contraindicated in: high gastric acidity, “irritated stomach” symptoms, acute gastritis, peptic ulcer in exacerbation, pancreatitis, enterocolitis, renal failure, hypothyroidism (due to thioglycosides), allergy to Brassicaceae, children under 1 year. External juice prohibited on open wounds, eczema, psoriasis. Do not combine juice with antacids or acid-reducing drugs.

 

Medicinal Recipes with Cabbage

1. Juice for gastric ulcer, gastritis, colitis. Drink 250 ml fresh juice 3 times daily 20–40 min before meals, slightly warm, for 3–4 weeks. Store at 0–2 °C no more than 24 h.
   
2. Juice for gargling in angina and stomatitis. Dilute 100 ml juice with 100 ml warm water, gargle 3–4 times daily for 5 days.
   
3. Sauerkraut brine for hemorrhoids and dyspepsia. Drink 0.5–1 glass warm brine 2–3 times daily before meals for 2–3 weeks.
   
4. Decoction with honey for bronchitis. Mix 100 ml fresh cabbage juice with 1 tsp honey, drink 50 ml 3–4 times daily before meals for 5–7 days.
   
5. Compress for gout. Smear 2–3 fresh leaves with honey, apply to joint, secure for 4–6 hours, once daily for 7 days.
   
6. Mask for burns and ulcers. Grind 100 g leaves, mix with 1 egg white, apply to skin 20 min, rinse, once daily for 5 days.
   
7. Juice powder for ulcer and atherosclerosis. Dissolve 1 tsp juice powder (succus Brassicae siccus) in 0.5 glass water, drink 3–4 times daily 1 hour before meals for 3–4 weeks.
   

 

Cosmetic Uses of Cabbage

Used in cosmetology for vitamin U, ascorbigen and phytoncides moisturizing and healing skin, antioxidants fighting pigmentation.

1. Mask for dry skin. Grind 100 g fresh leaves, mix with 1 tbsp olive oil and 1 tsp honey, apply to face 10–15 min, rinse. Use once weekly.
   
2. Mask for oily skin. Grind 100 g sauerkraut, apply thin layer to face, cover with napkin, leave 25–30 min, rinse cold water, apply nourishing cream. Use once weekly.
   
3. Hair mask. Mix 50 ml cabbage juice, 50 ml spinach juice, 1 tsp lemon juice. Rub into scalp, rinse after 30 min. Use twice weekly.
   
4. Body scrub. Mix 2 tbsp ground sauerkraut with 1 tbsp sea salt. Massage skin 5 min, rinse, once weekly.
   

 

Culinary Uses of Cabbage

Used fresh, fermented, stewed, boiled in salads, soups (borscht, shchi), solyanka, pies, vareniki, preserves. Early varieties (‘June’) for salads, mid (‘Slava’) and late (‘Amager’) for fermentation and stewing.

1. Fresh cabbage salad. 200 g shredded cabbage, 1 carrot, 1 tbsp olive oil, 1 tsp lemon juice, salt. Mix, serve as appetizer.
   
2. Sauerkraut. Shred 1 kg cabbage, mix with 20 g salt, 1 carrot, pack tightly, ferment 5–7 days at 18–20 °C. Serve as side.
   
3. Stewed cabbage. Stew 300 g cabbage with 1 onion, 1 tbsp tomato paste, 2 tbsp vegetable oil 20 min. Serve with meat.
   
4. Milk soup. Boil 100 g cabbage, 1 carrot, 1 parsley root in 200 ml water until soft, add 200 ml milk, 1 tbsp flour fried in 0.5 tbsp butter, salt, herbs. Boil 5 min.
   
5. Cabbage in milk. Dice 100 g cabbage, 1 carrot, 100 g potatoes, boil in 200 ml milk until ready, add 50 g canned peas, salt, boil.
   

 

Other Properties of Cabbage

Ornamental for gardens (red cabbage). Enriches soil with organic matter, used in crop rotation. Leaves repel aphids in vegetable gardens.