It is considered by some to be closer to wild cabbage
than most domesticated forms of vegetables.
7 CABBAGE was grown by the ancient Greeks and Romans and it is believed wild cabbage
was introduced to Europe around 600 BC by Celtic travellers.
Coley with Steamed Mussels, Wild Cabbage
and Alexanders (Serves four) For the crushed potatoes 500g new potatoes Little olive oil Sea salt For the mussels 500g mussels 1/2 bulb fennel, sliced 1/2 onion, sliced Clove garlic, thinly sliced 1/2 leek, sliced 1 stick celery 1tbs olive oil 500ml white wine 300ml double cream Squeeze lemon juice Salt and pepper Small bunch tarragon and parsley, roughly chopped For the coley 1 side coley, scaled and pin boned Little vegetable oil For the garnish 12 leaves wild cabbage
or ordinary spring cabbage Two leaves Alexanders or celery leaves Knob of butter Sprig thyme Simmer the potatoes for 20 minutes.
Brussels sprouts were developed from wild cabbage
and came from Afghanistan, Iran and Pakistan.
Cabbage could be said to be the "mother" of cauliflower, broccoli, Brussels sprouts, kale and kohlrabi, as each is but a different form of wild cabbage
barley, corn, wheat, rye and oats in cereals or breads; chick peas, peas, and peanuts as cooked vegetables or snacks; watercress, sprouted seeds, legumes, and grains with salad greens and in sandwiches; wild cabbage
in salads and vegetables; European black current for snacks and as juice; and passion flower tea.