Cabbage—sounds down-to-earth at first, maybe even a little boring, I know.
But did you know that fermented cabbage once saved lives on the high seas? Captain James Cook took sauerkraut with him on his voyage around the world to protect his crew from scurvy. Even Hippocrates recommended cabbage because of its healthy properties.
In this article, you will learn why cabbage is not only historically interesting, but should also play a major role in your diet.
Whether as a fermented immune booster, a winter warmer, or a fresh summer salad, cabbage is a real all-rounder. This traditional vegetable definitely deserves attention. In my vegan and gluten-free recipe for a classic potato and cabbage stew, I show how versatile and nutritious cabbage can be, with an extra protein boost that not only satisfies but also strengthens and tastes great.
Cabbage originally comes from Europe and Asia and was cultivated by the Romans and Greeks over 2,000 years ago. Over the centuries, various varieties have been bred, including white cabbage, red cabbage, kale, Brussels sprouts, and savoy cabbage. In the Middle Ages, it was a staple food in Europe because it can be stored well. In ancient times, however, cabbage was not only valued as a food, but also for its medicinal properties. The ancient Greeks used it to treat various ailments such as inflammation and digestive problems. Hippocrates, considered the father of medicine, recommended cabbage to promote health. Due to its anti-inflammatory and antioxidant properties, cabbage was also used to treat wounds to promote healing. And James Cook was one of the first sailors to use cabbage to combat scurvy.
James Cook was a British explorer, cartographer, and captain in the Royal Navy in the 18th century. He was born in Yorkshire in 1728 and is best known for his three great voyages to the Pacific, during which he mapped and explored Australia, New Zealand, and Hawaii, among other places. Cook was not only a brilliant navigator, but also a pioneer in maritime health. He was one of the first captains to systematically combat scurvy. On his first circumnavigation of the globe (1768-1771), he took large quantities of sauerkraut with him. (Fermented white cabbage that is preserved by lactic acid fermentation, which preserves vitamin C.)
Cook was clever. At first, he only served sauerkraut to the officers. When the crew saw that the “fine society” was eating it, they wanted some too. The result was that there was not a single death from scurvy on that voyage, which was a medical sensation at the time. Sauerkraut thus became a staple of British naval rations, and cabbage a lifesaver.
But what exactly is scurvy?
Scurvy is a disease caused by vitamin C deficiency. In the 17th and 18th centuries, it was one of the most common causes of death among sailors who spent months at sea without fresh fruit and vegetables. Symptoms include bleeding gums and tooth loss, fatigue and muscle weakness, joint pain, skin changes, and poor wound healing. Without treatment, scurvy could be fatal, and on long sea voyages, often a third of the crew died from it.
The story of James Cook shows how important nutrition is for health, even under extreme conditions. Cabbage, in the form of sauerkraut, was not only a practical food, but also a medical breakthrough. Today, we know that many types of cabbage offer similar health benefits, without having to sail around the world.
for 2 people
300 g Cabbage
500 g waxy potatoes
2 Carrots
1 Onion
200 g Smoked Tofu
800 ml Vegetable soup
Salt
Pepper
1 Bay leaf
fresh parsley
fresh lovage
Thyme
Caraway
Oil for frying
1-2 tablespoons cornstarch and a little water
(to thicken)
1) Peel the onion and chop it into fine cubes. Wash and peel the carrots and potatoes, then cut them into bite-sized pieces. Wash the cabbage and cut the individual leaves into strips or large pieces. Pat the tofu dry and cut it into cubes. Wash, pluck, and finely chop the fresh herbs.
2) Heat oil in a pot, sauté onion until light brown. Add potatoes and carrots, sauté briefly over high heat. Season with pepper, parsley, lovage, thyme, and caraway seeds, sauté briefly.
3) Pour in the vegetable soup, add the bay leaf, and simmer for about 10 minutes (the potatoes should still be al dente).
4) Add the cabbage and smoked tofu and simmer for another 5 minutes until everything is cooked through.
5) Mix the cornstarch with water until smooth, thicken the stew slightly with it, season to taste, and serve with fresh herbs and bread.
It is low in calories and contains many important nutrients such as vitamin C, vitamin K, folic acid, and fiber. These vitamins and minerals support the immune system, promote blood clotting, and contribute to overall health.
Cabbage contains antioxidants such as sulforaphane and indole-3-carbinol, which can help reduce cell damage caused by free radicals. These compounds also have anti-inflammatory properties.
The high fiber content in cabbage aids digestion and can help prevent constipation. Fiber also promotes a healthy gut microbiome.
Studies show that eating cruciferous vegetables such as cabbage may be associated with a lower risk of heart disease. The flavonoids and fiber they contain help to lower cholesterol levels.
Due to its low calorie content and high water content, cabbage is an excellent choice for people who want to control their weight. It provides a long-lasting feeling of satiety.
The compounds contained in cabbage support liver function and help the body eliminate toxins.
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