Introduction to Cabbage

Cabbage: A Crunchy, Layered Vegetable

Cabbage is a vegetable plant that is layered in shape. Cabbage consists of various varieties with different colors, textures, and shapes, such as green cabbage, purple cabbage, savoy cabbage, and napa cabbage (chicory). Cabbage or often referred to as cabbage can be enjoyed as fresh vegetables, pickles, gado gado, soup and capcay (Mahdalina, 2019).

Binomial Name

Brassica oleracea

Scientific Classification

Kingdom

Plantae

Subkingdom

Tracheobionta

Superdivisi

Spermatophyta

Divisi

Magnoliophyta

Kelas

Magnoliopsida

Subkelas

Dilleniidae

Ordo

Capparales

Famili

Brassicaceae

Genus

Brassica

Spesies

Brassica oleracea

The Origin of Cabbage

From France's Favorite Vegetable to Indonesia

Cabbage is one of the oldest vegetables in human history. Native to the Mediterranean, cabbage has been cultivated for more than 4,000 years by the Greeks for medicinal purposes. Wild cabbage was first found on the rocky shores of England and France, and along the Mediterranean and Atlantic Sea Coasts. Various types of cabbage have been cultivated and enjoyed by the Egyptians, Greeks and Romans. With extensive culinary knowledge, the Romans helped popularize cabbage throughout Europe.

Cabbage became a staple food for the French in medieval times, especially for the working class. Cabbage was often eaten in soups or stews and became an important food during the long winter as it could be preserved. Cabbage became an important ingredient in French cuisine over the years.

Based on the Centhini fiber published in 1816, cabbage was brought to Indonesia by the Dutch to be planted and cultivated. The Dutch cooked cabbage into foods called zuurkool, stamppot, boerenkool soep, and sauerkraut. This culinary dish commonly eaten by the Dutch is a mixture of cabbage and other vegetables cooked with broth. Cabbage was later adopted into Indonesian cuisine because it has a crunchy texture, high water content, and a less bitter taste. Cabbage was then widely cultivated in the highland areas of Indonesia and became part of the culinary industry.

Fun Facts

Cabbage became a staple food for the French in medieval times especially during winter.

History

The entry of cabbage into Indonesia was recorded in Centhini fiber brought by the Dutch as an ingredient in dishes called zuurkool, stamppot, boerenkool soep, and sauerkraut.

Nutrient Content of Cabbage

Per (100 gram)
Protein

2,5 gr

Fat

1,1 gr

Carbohydrate

8 gr

Fiber

3,4 gr

Calcium

100 mg

Phosphor

50 mg

Sodium

50 mg

Copper

0,9 mg

Zinc

0,6 mg

Potassium

100 mg

Iron

3,4 mg

Vitamin B1

0,4 mg

Vitamin B2

0,1 mg

Vitamin B3

0,2 mg

Vitamin C

16 mg

Key Health Benefits

Lowers inflammation in the body

The anthocyanins in cabbage act as antioxidants to control chronic inflammation.

Optimizes digestive health

The high fiber content in cabbage can increase good bacteria in the gut.

Optimizes heart health

Anthocyanins in cabbage also play a role in preventing heart disease.

Optimizing bone health

Cabbage is rich in vitamin K which is good for bones.

Optimizing brain health

The antioxidant and vitamin K content in cabbage also plays a role in maintaining brain health.

Optimizing skin health

The vitamin C content in cabbage plays a role in protecting the skin from UV exposure and prevents the appearance of premature signs of aging on the skin.

Boosts body immunity

Kandungan vitamin C di dalam kubis dapat membantu membuat kolagen dan meningkatkan sistem kekebalan tubuh.

Prevents cancer

Apart from anthocyanins, cabbage also contains antioxidants in the form of sulforaphane which can reduce the risk of cancer.

Controls blood pressure

The high potassium content in cabbage plays a role in lowering blood pressure.

Lower cholesterol

The fiber in cabbage prevents cholesterol absorption and lowers cholesterol levels.

Treats masisitis

Inflammation of the breast that commonly occurs in breastfeeding mothers can be treated by compressing washed cabbage.

Increases energy

The vitamin B content in cabbage plays a role in overcoming fatigue.

Removes toxins from the body

The vitamin C and sulfur content in cabbage is beneficial for removing toxins from the body.

Cabbage Varieties

Cabbage Varieties You Should Know Where You Live

Grand 11 variety

This variety is a hybrid cabbage cultivated in the highlands, can be harvested after 70-80 days old, with a potential yield of 45-50 tons/ha.

Grand Nova variety

This variety is a hybrid cabbage suitable for cultivation in the medium to highlands, can be harvested after 75-80 days of age, with a crop weight of 2.5 - 3 kg per plant, and is resistant to black rot disease.

Green Coronet variety

This variety is suitable for cultivation in the highlands, can be harvested after 85-90 days of age, and is resistant to being stored in open spaces

KK - Cros variety

This variety can be cultivated in the lowlands, can be harvested after 60 days of age, with a potential yield of 2 kg per crop

Gloria Osena variety

This variety can be cultivated in the lowlands, can be harvested after 72-75 days of age, has a crop weight of 1.7 - 2 kg, and has a potential yield of 45 tons/ha.

Sparkle
Petir

You Should Know

Cabbage, cauliflower, broccoli, romanesko, brussels sprouts, kohlrabi, and kailan are all the same plant with the species name Brassica oleracea. All of these types of vegetables originated from wild cabbage which was then developed in certain parts into various varieties.

Economic and Market Potential

Cabbage: An Export Commodity with Great Potential

Cabbage is one of the horticultural commodities that has an important role in economic activities in Indonesia. Cabbage commodities contribute to the country’s foreign exchange earnings with an average growth value of 7.97% in the 2019 period.

Export Value

Indonesia’s export destination countries are Taiwan and Singapore with export values of USD 5.97 million and USD 1.83 million, respectively.

Fun Facts

The Netherlands and Mexico are the first and second largest cabbage exporters in the world.

Read More Articles about Cabbage at KebunIndo

Explore more articles about cabbage commodities on KebunIndo. Learn more about the cultivation, benefits, and economic potential of cabbage.

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