cabbage
Japanese Name:
キャベツ
Romaji Name:
kyabetsu
Description
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Cabbage is a leafy green vegetable with tightly packed, round leaves. It is commonly used in salads, soups, and cooked dishes, and is known for its crunchy texture and mild flavor. Cabbage is rich in vitamins and nutrients.
History
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Cabbage is believed to have been cultivated in Europe more than 2,000 years ago, originating from wild leafy plants along the Mediterranean coast. It was a staple food in ancient Greece and Rome, valued for its hardiness and nutritional benefits. During the Middle Ages, cabbage spread widely across Europe and became an essential vegetable in everyday diets.
In Japan, cabbage (kyabetsu) was introduced relatively late, during the Meiji period (1868–1912), along with other Western vegetables. It quickly became popular and is now commonly used in Japanese dishes such as okonomiyaki (savory pancakes), tonkatsu (pork cutlet with shredded cabbage), and salads. Today, cabbage is one of the most widely consumed vegetables worldwide.