Stonehead Cabbages are one of the most popular vegetables in America. They are widely used in many dishes such as salads, sandwiches, soups and stews. There are several varieties of stonehead cabbage grown commercially. Some of them include:
Stinger (also known as “Cherry” or “Red”)
Yellow/Orange/Purple (sometimes called “Green”)
The following table shows the common names given to various types of stonehead cabbage.
Common Name Commonly Used Meaning Cherry White Large, round, white with red stripes Yellow Orange Red Stripey, orange Purple Green Small, oval, greenish yellow
Stonehead Cabbages come from the same family as broccoli and cauliflower. They have a similar shape but differ in color. They grow well in cool climates where they prefer full sun. However they do not like frost or cold temperatures so keep your garden area free of ice and snow!
Although most people use stonehead cabbage for food, it has many other uses. The leaves and stems can be used to make medicine. They have been shown to help reduce swelling, lower blood pressure and reduce pain. It is useful in treating arthritis, tendonitis and other joint problems. In addition, cabbage juice helps protect your eyes from glaucoma and macular degeneration.
It has also been known to help reduce the signs of aging and slow down balding!
There are many different ways to prepare stonehead cabbage. One of the most popular is simply serving it as a side dish with other vegetables such as carrots, potatoes, corn or peas. Other popular dishes include cabbage rolls and cabbage soup. It can be made into chips and used as a pizza topping! Cabbage can be eaten raw or cooked.
When eaten raw it has a crunchy consistency (as you would expect). When cooked, the cabbage retains its shape and becomes softer. It can also be used as an ingredient in dumplings and pasties.
Here you can see different pictures about the different types of stonehead cabbage.
We have already mentioned that stonehead cabbage can be used to make soup. It is also commonly used as an ingredient in dishes cooked with other vegetables and meats such as pork, chicken and turkey. It can be baked, boiled, fried or grilled. It can also be served with sauce or butter. Cabbage can be preserved by making sauerkraut or kimchi.
You can find Stonehead Cabbage in almost all supermarkets and grocery stores. They are available all year round. The best time to buy cabbage is during late spring to early summer and again in the late summer to early fall. At other times of the year, the quality is not as good.
When buying stonehead cabbage look for ones that are firm and have tight, un-cracked outer leaves. The head should be heavy for its size and free of decayed spots and blemishes.
When buying stonehead cabbage you may notice that the larger ones often have a small tree growing out the top! This is known as a ‘sprout’ and it happens naturally when cabbage leaves are left in a jar too long. Stonehead cabbages do not form into trees when they grow, only these cabbages do it for some reason. It’s interesting that this hasn’t happened to any other types of cabbage. No one knows why it happens for certain but it is known that the cabbages must be at least three years old before this can happen and it only occurs in a small number of cabbages.
It is also interesting to note that most people think that the trees growing out the top are from palm trees!
There isn’t much variety when it comes to taste. Unlike other types of cabbage, stonehead cabbage doesn’t have much of an aftertaste or a distinctive flavor. It can be eaten raw or cooked and is often used as an ingredient in dishes cooked with other vegetables or meats.
Stonehead cabbages are high in vitamin C and contain moderate amounts of vitamin K and folate. It is also a good source of dietary fiber, protein, potassium, vitamin B6 and thiamine.
It can be eaten cooked or raw and has many nutritional benefits.
The cabbage contains antioxidants and other substances that have cancer preventing properties. These substances prevent the actions of enzymes in the body that can cause tumor growth.
It helps to lower cholesterol levels in the blood by preventing increased LDL cholesterol (the bad cholesterol) from building up in the arteries.
Vitamin C is also needed for the formation of collagen in bones, cartilage, muscles and blood vessels.
Vitamin K is important for normal blood clotting.
Folate is important during pregnancy as it decreases the risk of neural tube defects in the fetus.
Dietary fiber helps to prevent conditions such as obesity, heart disease and diabetes. It also helps to keep the digestive system healthy by maintaining the health of the gut.
Protein is important for the formation and maintenance of muscles and organs and for the manufacture of enzymes and hormones.
Potassium is an important component of cell and body fluids, it helps to control your heart rate and blood pressure.
Thiamine is also called vitamin B1, it is an essential nutrient that plays an important role in the healthy functioning of the brain and nervous system.
It can be eaten either cooked or raw. It can be eaten on its own, in a salad, cooked as a side vegetable, in a soup or stew or as an ingredient in a stir-fry or other dish. While it can be eaten on its own when fresh, most people prefer to cook it as the raw taste is rather strong and bland and requires extra ingredients to make it taste good. Many recipes include salt, pepper, oil, spices and even sauces.
Cabbage is available year round. The cheapest time to buy it is in the winter and spring. It can be stored for up to two months if kept at a temperature of 0 degrees Fahrenheit.
Peel off the outer leaves of the cabbage and remove any rotten or discolored parts. Cut the cabbage into quarters and remove the stem. Slice each quarter as thinly as possible, or shred using a knife. Rinse under cold water to remove any dirt or dust.
Soak the cabbage in a large bowl of iced water for 30 minutes. This helps to keep its color and crunch it adds, especially if the dish is going to be cooked.
There are many recipes that include stonehead cabbage. It can be steamed, stir fried, eaten raw in a salad, cooked in soups and stews or used as an ingredient in dumplings and other dishes. It can be eaten on its own or combined with other vegetables and meats as part of a larger dish. It can also be stuffed or wrapped with other food items like meats, nuts, fruits, eggs and herbs. It is often combined with other ingredients to add texture and flavor to the food.
Cabbage can be stored in the refrigerator for up to two months as long as it is kept at a temperature of 0 degrees Fahrenheit. If the temperature is higher, it will only last up to a month. It can be stored for a few days uncut in a plastic bag, but should be kept cut and placed in an air tight container to prevent drying.
Many people do not like the taste or odor of cabbage, but these can be minimized by soaking and rinsing the cabbage in a large quantity of water. It is also preferable to use as fresh a cabbage as possible.
Cabbage contains a large amount of vitamin K, which is important for normal blood clotting and helps prevent bleeding. It also contains moderate amounts of vitamin C, folate and a variety of minerals.
It is low in calories and fat. There are a large number of different types of cabbage, each with their own flavor and levels of vitamin K. These include white cabbage, red cabbage, savoy cabbage, napa cabbage and Chinese cabbage among many others.
Cabbage can be bought from most supermarkets or grocery stores. It is often sold pre-sliced and packed in plastic containers with a plastic bag over the top to keep it fresh.
Cabbage is a type of vegetable that is low in fat and calories, but contains a large number of important nutrients including vitamin C, vitamin K and folate. It also contains a small amount of certain minerals and fiber.
That’s all folks!
Sources & references used in this article:
Glucosinolates and derived products in cruciferous vegetables. Analysis of the edible part from twenty-two varieties of cabbage by CH VanEtten, ME Daxenbichler… – Journal of Agricultural …, 1976 – ACS Publications
Cabbage hybrid trials in North Dakota by RG Greenland, CW Lee, ET Holm… – HortTechnology, 2000 – journals.ashs.org
… potassium mediates antioxidant metabolism, physiological processes, and osmoregulation to confer salt stress tolerance in cabbage (Brassica oleracea L.) by W Ahmad, CM Ayyub, MA Shehzad, K Ziaf… – Horticulture …, 2019 – Springer
Evaluation of cabbage hybrids for processing by RF Murphy – Irish Journal of Agricultural Research, 1973 – JSTOR
Enrichment of mineral nutrient content of cabbage through selection of cultivars and soil fertility regimes by AV Barker, MJ Meagy, TE Eaton… – Journal of Plant …, 2017 – Taylor & Francis
1973 Cabbage Cultivar Evaluation Trials by RE Thornton, JC Dodge – 1976 – Pullman, Washington: Washington …