#1 It’s a Brassicae!
Cabbage belongs to the Brassicaceae Family which is basically “Cabbage Family” in latin.. The siblings in this family include: Arugula, Bok choy, Broccoli, Brussels sprouts, Cabbage, Cauliflower, Chinese cabbage, Collard greens, Daikon radish, Horseradish, Kale, Kohlrabi, Land cress, Mustard greens, Radish, Rutabaga, Turnip, Watercress, and more.
#2 Cabbage is a little stinky!
The glucosinolates are what give cabbage its aroma. Glucosinolates cause this aroma in other vegetables as well such as, mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. And even crazier is the “stink” of cooked cabbage actually doubles in the fifth and seventh minute of cooking!
#3 Cabbages developed the glucosinolates thanks to caterpillars!
In centuries of battling, the cabbage defense system starting producing glucosinolates, which caterpillars avoided for a long time, that is, until they evolved and become immune.
#4 Glucosinolates are good for you!
High intakes of these aromatic glucosinolate rich veggies are associated with lower risk of some cancers. GOOD NEWS! Making cabbage into sauerkraut actually increases glucosinolates.
#5 Cabbages can get big (I love big cabbages and I cannot lie!)
The heaviest cabbage weighed 62.71 kg (138.25 lb) and was presented at the Alaska State Fair by Scott A. Robb (USA) in Palmer, Alaska, USA, on 31 August 2012. Check out the above picture of Sash Sunday in Palmer, AK with the statue of the giant record-breaking cabbage near the Matanuska Valley Farmers Market where they have giant cabbage competitions every year.