History
Cabbage, also known as white cabbage (Brassica oleracea), is a variety of cabbage characterized by a compact head and smooth leaves.
The earliest traces of cabbage date back to Antiquity. Theophrastus mentioned it in his writings more than 300 years before our era. Headed cabbage became an important part of the French diet during the Middle Ages, spreading widely in home gardens.
It was nicknamed the “poor man’s medicine.” It was used as a poultice to treat sciatica and ulcers. At that time, cabbage held a prominent place in daily nutrition.
Headed cabbage was later spread around the world by colonists, and it is through European settlers that it likely arrived in Martinique.
Varieties
Because it adapts well to all types of climates, there are many varieties of cabbage. In France alone, more than 250 different types are recorded.
In Martinique, the following varieties are commonly grown: Constanza, Luxion, Caribbean Queen, Fortuna, Green Star, Mascotte, Tropicana, Afrika Cross, KK Cross, and Domon.
Headed cabbage is a perennial plant forming a rosette of leaves measuring 30 to 60 cm in height and width.
A cabbage weighs about 2 kg on average. It can be green, white, or red, with leaves that may be smooth, dense, or broad with pronounced green veins.
In Martinique, headed cabbage is harvested year‑round. Depending on the variety, it generally takes between 60 and 105 days after planting to reach maturity.
Medicinal Properties
Headed cabbage is low in calories and very rich in vitamins. It also provides fiber, making it an ally for overall well‑being. Its fibers help regulate intestinal transit.
Cabbage contains vitamin U, which promotes the healing of mucous membranes, particularly in cases of gastric ulcers.
It is rich in vitamins, chlorophyll, and minerals. It supports the production of red blood cells and therefore helps prevent anemia.
Raw leaves are effective in treating mild bronchial and pulmonary conditions and in relieving arthritic pain.
Cabbage helps regulate sugar and fat metabolism. It also offers protection against certain cancers.
Cabbage soup is often recommended in weight‑loss diets.
Cabbage contains sulforaphane, glucosinolates, and indole‑3‑carbinol, which are powerful anti‑cancer compounds.
Uses
There are many ways to cook cabbage. Raw, it can be grated and eaten as a salad.
