The use of cabbage in cuisine has been documented since antiquity, and it is hard to believe this humble green vegetable has been grown by humans as food for more than 4,000 years.

The ancient Egyptians worshipped cabbage as a god and, to show their great respect for the vegetable, it was the first dish Egyptians touched at their banquets. Romans and Greeks had watery origin stories, with cabbage resulting from the sweat and tears of their respective gods touching the ground. It also has been extensively documented in China where, legend has it, it was also used as a remedy for baldness in men.

Scientifically, the cabbage is one of the oldest members of the Brassicaceae family. The family is also known as Cruciferae, due to its characteristic cross-shaped flower.

The next few columns will focus on the growing process of the cabbage plant. The columns will discuss the seed-sowing method, the growing and harvesting processes, the fertilisers required during different stages, possible pest and disease attacks along with their remedies, and interesting and relevant facts, including about one of its unique variants, the red cabbage.

With cabbage being easy to grow and with a multitude of health benefits, it’s no surprise that humans have been growing it for 4,000 years…

But let me first give you a snapshot of its widespread use and various health benefits, filled as it is with vitamins and nutrients.

Scientifically known as Brassica oleracea, cabbage is one of those vegetables that can also be eaten raw. This aspect makes it one of the key ingredients of almost any healthy vegetable-based salad. Even the dreaded offerings of fast-food restaurants are considered incomplete without lettuce and cabbage in their raw forms.

Cabbage is also one of the two basic ingredients of the coleslaw, that one gets a spoonful of along with burgers, bun kebabs and sandwiches. Therefore, it is likely to be consumed more than other vegetables, particularly by children.

Cabbages contain a number of minerals and vitamins, whether cooked or consumed raw. A cup of cabbage has almost no cholesterol and fats, enough vitamin C to almost fulfil your daily recommended requirements, and enough water and fibre to give you the feeling of fullness — if you are on a strict diet for weight management.

It also contains vitamins A, B1, B2, B3, B6, K and folate (B9). Similarly, minerals like potassium, magnesium, phosphorus, iron, manganese, zinc, calcium and many others, along with different amino acids and phytonutrients make up its nutritional content list.

The multitude of its health benefits include the feeling of fullness, which becomes essential for those managing weight. It is especially important for those who have metabolic disorders, such as diabetes and hypertension, where weight management is of fundamental importance.

Most of the members of family Cruciferae are also believed to have strong anti-inflammatory and anti-cancer properties, as all of these contain antioxidants and glucosinolate, which are referred to as cancer-fighters. Cabbages are also beneficial in ensuring improved heart health, circulatory system and even the digestive system.

Globally, cabbage is counted among the less expensive vegetables and for long has been considered a staple for the poor. But its many health benefits and ease of use means the cabbage remains widely popular.

Another reason is that it is easy to grow cabbage from seeds, sown indoors or outside. The seeds are usually brown and black in colour, round in shape, small in size and somewhat hard, as compared to other vegetable seeds.

The best time to sow cabbage seeds is when the temperature begins to take a dip after the summer. In Karachi, this would be around mid-October to late October. Ideal sowing temperature would be around 18-20 degrees Celsius.

The soil should be cleared of pebbles and stones. It should also be ensured that the soil is well-drained and does not allow for the accumulation of water-pockets, which may cause root rot and other plant diseases in the long run.

The seeds can initially be sown in cups or a seedling tray, with the plant to be transferred later to its permanent place. In a four-inch pot, four to five seeds can be sown. Once the seedlings start to grow, the strongest of these seedlings is kept, while the remaining seedlings make their way into the compost bin. This process of selecting the strongest seedling is known as thinning.

Nursery gardening soil should be used for sowing seeds, along with the supplementation of compost. The soil should be made wet early on, even before sowing the seeds. The seeds of the cabbage are so small that, if one waters after sowing them, there is a high chance of the seeds moving away from their sowing location.

Since the seeds are small, these should not be sown in depth, but closer to the surface and covered with a thin layer of fine compost. The container should be covered to minimise evaporation from the surface. It should be kept away from sunlight, in a shaded area.

The next phase of growth of the cabbage plant will be discussed in the upcoming article.

Please send your queries and emails to doctree101@hotmail.com. The writer is a physician and a host for the YouTube channel ‘DocTree Gardening’ promoting organic kitchen gardening

Published in Dawn, EOS, October 6th, 2024