I’m Canadian with a German heritage and I love cabbage, especially braised red cabbage made with bacon, onions and apples which is an essential side dish with our Xmas turkey in our family! Cabbage is wonderful comfort food.
@@TastingHistory My Mum has a recipe she makes called sesame cabbage. You steam the cabbage till its soft - not floppy or liquid. Then lightly coat it with sesame oil & sprinkle on sone sesame seeds before serving it up. Its delicious!
Considering how super high quality these are, it’s really impressive that you post at least one video a week. The history, the recipes, the editing… all A++.
I have also found that if my day has been bedighted with crapulence from an excess of drinking, upon injesting cabbage and going for a 4 mile run I am easily able to serve it forth once more. Ancient wisdom at it's best.
When I was a teen, we were eating with our extended family at a restaurant when my uncle complained about cabbage. To which I exclaimed, having just learned that day about the biology of the digestive system, "Cabbage is good for your colon!" I had no filter then and barely have one now. My uncle thought it was hilarious and my mom was mortified. To this day 30 years later, all my siblings still make fun of me. I still don't see anything wrong with the statement.
@BeebeeWookie sometimes our family don't appreciate our inquisitive and enthusiastic natures. It's fun to grow up and realize that all the really fun people are just as weird as we are ;)
I clicked on this video hoping to see you talk about Cato's obsession with cabbage, and was not disappointed. I read Cato's De Agricultura a couple months ago and stumbled upon his almost 2,000-word ode to cabbage. It just goes on and on. (It's De Agricultura 156-157 for anyone curious to read it). The man truly loved his cabbage.
Not cabbage-related but something else really neat about Diocletian is the palace he went to when he retired - Diocletian's Palace is in present day Croatia, and now a large portion of the city of Split has repurposed it as such, since it's so dang big it's like a city unto itself. There are still artifacts there such as sphinx statuettes gifted to him from the then pharaoh of Egypt! and though Diocletian himself was an intense persecutor of Christians (the Diocletianatic Persecution is considered the most strict persecution the Romans ever put forward towards Christians), ironically the temple of Jupiter that then became his mausoleum in the palace was transitioned into a Catholic cathedral, which is considered to be the 2nd oldest one still in use in the world
@@EresirThe1st "Twelve sphinxes were brought to Split after Diocletian put down a rebellion in Egypt somewhere around the year 297. Unfortunately, only one survived and is now standing at the Peristyle. The sphinx on the Peristyle is made of black granite. It dates back to the period of pharaoh Tuthmosis III who lived from 1479 until 1425 BC." Yeah got the details wrong on that
@@EresirThe1st There was, but - funnily enough - it was Diocletian himself. Roman emperors were formally recognized as pharaohs after Egypt became a Roman province. The last pharaoh was emperor Maximinus Daza in the early 4th century.
Cato's enthusiasm makes me think of some of those currently shilling essential oils: it'll clean your house, clear out your kid's ear, perk up your food, make your dog regular, prevent illness, cure cancer, etc, etc, etc.
I love how historic medicine always starts out with "this plant is good for this condition" and then rapidly devolves into "this plant is good for everything else too". Given modern understanding of nutrition in particular, it's really funny to see them kind of hit on an actual proper treatment for scurvy (leafy cabbage has vitamin c) and then go "therefore it can also cure cancer, what a wonder plant"
Lol I mean...kinda still happens with modern health science from kale to seaweed to wheat fads. Truth is our asses are still fumbling in the dark when it comes to how our guts work lol.
To be fair, many times they didn't really understand what was making them sick, so anything that made them feel better might have seemed like a "cure" even if it wasn't very useful for extending their life...
Cabbage is one of my favorite foods. :x I don't understand people who thinks it's boring. Its sweet and crispy raw, you can fry it, add it to stews, roast it, turn it into sauerkraut. It's so versatile!
I like cabbage too. It’s always seemed so strange to me how people literally despise it, the same with Brussel sprouts. Roasted Brussel sprouts are awesome!
I wonder if scurvy played a role in the medicinal image of cabbage. There's a decent amount of vitamin C in the looser green cabbage and in kale, and scurvy can cause gum disease and spitting up blood.
You can use cabbage as a police and sauerkraut and kimchi are amazing for healing your gut and giving tons of probiotics. Gut health is 80% of your immune system.
If I remember correctly, Townsends did a simple sauerkraut recipe on his channel, and talked about sauerkraut being used by German sailors to prevent scurvy, due to its high Vitamin C content! Huzzah, sauerkraut!!!
The botanical and culinary options that exist for any Brassica Oleracea cultivar is just mindblowing. Personaly i find filled Polish cabbage rolls quite scrumptious
I love that someone looked at a scrappy lil' mustard weed in the grasslands and said, "I'm gonna turn you into something edible". And it turned out to be really well-suited for the purpose!
@@Burning_Dwarf From what I have read there the filling is fried before being wrapped. That sounds like it could add a lot of nice aroma - I will have to try to incorporate that next time I make them. Sounds awesome! Thanks!
In my local dialect we say "krepan" if you are dead tired, or wasted. OH, I am from Split, Croatia, the province of Dalmatia. Yep, the retirement home of the aforementioned emperor.
In greek we say krepali κραιπάλη, which means hangover or getting really excessively drunk. Apperantly the latin crapula might come from the greek, or both from a third source.
In english you do have the word "crap", which is basically the short form of crapulence. It's interchangeable with the word "shit" and can be used in all the same ways.
with the "it will not cook" passage, acid can keep foods crunchy for longer, if you don't cook onions down enough and deglaze with wine they'll almost uncook so they arent too wrong with that one
And yet vinegar helps break everything down for the best bone broth. Love it, going as far as using reduced balsamic on vanilla ice cream. (Plus a nice lemon olive oil works like magic shell) Thank you for the knowledge.
Pro tip from the Cantonese: if you have more bok choy than you can use to make this dish, use the outer leaves first instead of using up whole heads of bok choy. Not only are they more tender and more fit for gentle poaching, but they spoil sooner than the inner leaves, so using them first will help the bok choy last longer in the fridge.
Enlarged liver is also a good predictor for enlarged spleen. Source: the papers my doctor gave me when an MRI for something else entirely found a gigantic liver and a moderately large spleen. The human liver should be 7-10 cm. Mine is 22 cm. I think the next time my doctor complains that my cholesterol is still too high despite eating meat about once a month, not using any trans fats, losing 40 lbs this year, and taking three kinds of cholesterol pills every day, I'm going to ask about just removing half of it. I'd still have more than a human liver worth of liver and I'd be less likely to have a stroke or heart attack.
Dude, I can't believe you missed a Mr. Burns: "Smithers had thwarter my earlier attempt to take candy from a baby, but with him out of the picture, I was free to wallow in my own crapulence!" Awesome cabbage video. Truly the king of vegetables.
Being of German and Polish descent, I love cabbage. I even make tacos out of it. Maybe its time to do the history of sauerkraut. Which I also love!!! Thanks Max, hope your New Year is going well!
The love for cabbage, sauerkraut, sauergurken and potatoes should be in your blood! 😂😂😂 These are pretty much national vegetables / dishes of both countries, and I probably still forgot something culinary what they both have in common and perceive as own, national food.
I once heard that cabbage was good old school remedy for reducing the swelling and soreness associated with breast feeding. Later I twisted my ankle and the swelling was pretty intense so on a whim I wrapped it in cabbage leaves held in place with ace bandage. The reduction in pain and swelling was so immediate i was shocked. Ever since then cabbage has been my go-to for injuries that swell. I literally always keep a cabbage in my fridge for this purpose alone since I actually never eat the stuff.
That's interesting 'cause I've had the exact opposite experience. Mom tried the cabbage thing on a sprained ankle and it did a whole lot of nothing apart from make my ankle itch a lot. Ended up just taking it out and pretending it was still under my wrappings and when I eventually got better, my mom was happy anyway.
This got me interested in the history of cabbage and when different cultivars of brassica oleracea were developed. What a fun dive (source at bottom)! You probably should have gone for kale or cabbage greens, I think that would have been closer to what they were using at the time. Brassica oleracea started as "wild cabbage" but as you said was closer to what we now call kale, which was probably the first cultivar developed out of B. oleracea.. Pok choy and napa cabbage, however, are Brassica rapa, a different species altogether and from a different part of the world, and with a distinctly different taste and texture in my opinion. I hope this was informative. "In the wild, the Brassica oleracea plant is native to the Mediterranean region of Europe, and is somewhat similar in appearance to a leafy canola plant. Sometime, soon after the domestication of plants began, people in the Mediterranean region began growing this first ancient "cabbage" plant as a leafy vegetable. Because leaves were the part of the plant which were consumed, it was natural that those plants with the largest leaves would be selectively propagated for next year's crop. This resulted in large and larger-leafed plants slowly being developed as the seed from the largest-leafed plants was favoured. By the 5th century B.C., continued preference for ever-larger leaved had led to the development of the vegetable we now know as kale. Kale is known botanically by the name Brassica oleracea variety acephala which translates to mean "cabbage of the vegetable garden without a head." Kale continued to be grown as a leafy vegetable for thousands of years, and is still grown today. As time passed, however, some people began to express a preference for those plants with a tight cluster of tender young leaves in the centre of the plant at the top of the stem. Because of this preference for plants in which there were a large number of tender leaves closely packed into the terminal bud at the top of the stem, these plants were selected and propagated more frequently. A continued favouritism of these plants for hundreds of successive generations resulted in the gradual formation of a more and more dense cluster of leaves at the top of the plant. Eventually, the cluster of leaves became so large, it tended to dominate the whole plant, and the cabbage "head" we know today was born. This progression is thought to have been complete in the 1st century A.D. This plant was named Brassica oleracea variety capitata, which translates to "cabbage of the vegetable garden with a head." " from web.archive.org/web/20160329102224/agbio.usask.ca/community-outreach/gardenline/vegetables.php
Jasper Carnev... Thank you for adding so much to both this discussion and our understanding of the evolution of cabbage, and the deep-dive link following!
What a fun episode! I love cabbage just as much as the ancient Romans! However, I didn't love Bright Cellars as much. I didn't do enough research before I signed up - their wines are all private label, that is, only sold by them, so not a good way to find new wines you love that you can go pick up at your local wine store. And I'm no wine snob, but the wines weren't very good. Their test to determine your taste is completely useless (I don't want sweet wine, and all they ever sent me were sweet ones). One bottle was a dead ringer for - seriously - Arizona Iced Tea. Weird bitter taste, overwhelming sweetness, and all. I received wine shipments for 6 months, was not impressed by any of it, and decided to cancel. But there's no option to cancel on the site - you have to email their "concierge" who will try to talk you out of it and make canceling as inconvenient as possible. Overall, not a great experience, but at least I was able to finally cancel (unlike some folks, check their BBB reviews)
It's also high moisture being over 90%water. Combine that with fiber and you've got bulkier, softer turds. It's also got alot of electrolytes and nutrients which can help hydration as well
The pine nuts and raisins - there’s a recipe for roasted cauliflower with pine nut, raisin, and caper vinaigrette that is just to die for, so I can totally see that working with cabbage.
I made this and it was amazing! Instead of ground cumin, I used whole cumin seeds sauteed in one Tablespoon of the oil at the start of making the dressing (let it cool before adding the wine.)
I’ve been having a real bad day.. not gonna divulge. But cooking my dinner and spotting a little treasure on this channel has really helped flip the mood. Thank you tasting History... more than you know.
@@nicksalvatore5717 Yes Thank you, it was just a turbulent news day. All was just building up to start a foul mood. But a bit of cheer is all it takes sometimes to turn a day around.
Just for a thought: Overeating heavy fat DOES lead to 'squeezing' of the veins and arteries--we call it high cholesterol and plaque. And there are micronutrients in the cabbage family that directly reduce the inflammation associated with this condition (which fyi, also comes from a compromised liver, which also happens with overeating). And if you go to a pure cabbage diet, yes, both cholesterol levels and liver function will improve. So...Cado was nuts, but not all wrong. NOTE: I am in no way saying to not go to a doctor, or never use medicines.
@@user-mc5vy2vk5n Romans didn't have the concept of germs or cholesterol, they were probably alluding to them, but never fully grasped em. Like the whole thing with cabbages and improving livers and arteries, We and the Romans had the same destination in mind, but went through completely different journeys to them. Our 'journey' our reasoning is more technical and elaborate than the more elementary one of the Romans.
I have been told several times to put cabbageleaves on inflamed bodyparts. Also, here (sweden) , it is commenly suggested to put in your bra if your milkglands(is that what they are called?) becomes inflamed and cause the milk to be trapped when you are breastfeeding. I thought my mum and grandma had gone nuts or was trying to trick me or something when I had my son but it actually really helped. Felt so calming and soothing and the milk was released. Completely recommends this. Haha. It is true.
Some of the dressing ingredients reminded me of a recipe I had for sautéed greens. I think I will try this. Maybe serve it with Parthian Chicken and a loaf of good bread or that bean dish you did that was Roman.
Actually, the "deafness" and the remedy sounds like something you do about washing out the ear wax as warm water is used to loosen it. As for swollen spleen -- there are several symptoms that can be felt without the need for an ultrasound. Most notably, being full and you haven't eaten; which would be a sure symptom for a people that did love to eat.
If the hearing loss is due to a blockage caused by a build-up of wax or dead skin, then irrigation is a valid treatment. Cabbage juice, wine, and water can't be any worse than some of the other choices.
Conversely, that particular mixture sounds like a a good way to get a bacterial ear infection from all the dissolved nutrients and sugars in the juice and wine (especially since the wine would be diluted with water and juice, so any antibacterial effects from the fermentation and alcohol content are lost).
One of my favorite dishes of all time is Ukranian Borscht, made with cabbage and red beets. SOOOO good, especially on a cold day. Extremely good for you, too!
I used to feel that way about Kale, that food that takes 100 hours to chew and swallow is not a food…then I tried Prism Kale, especially young baby leaves. Very tasty and chewable.
If you ever want to try raw kale again there's a technique called massaging that works really well. You chop up your kale into the size you want and drizzle a little oil or lemon juice on it (or you can do this plain, it's what I do) and you "massage" it by squeezing and kneading it around until its tender. Since I hate feeling like I'm a cow chewing its way through a field I really massage mine. It makes kale salads enjoyable again.
If kale too tough for you (the leaves are pretty thick by nature, after all it's winter vegetable), you can pop it into freezer for half an hour before cooking. If you wanna eat it raw, smoothie may be the nicest form.
in Ukraine we are very fond of cabbage too. The way we ferment it is quite different from Sauerkraut. Can not pin down the mismatch. But I lived in Germany for 4 years and love their version too.
Re: swollen spleen, I'm guessing he's referring to splenomegaly or an enlarged spleen. This was one of my symptoms when I had mononucleosis and you can definitely tell/feel it. It causes pain and fullness in the upper left part of your body, and I found that I couldn't eat very much because it was pressing on my stomach. A doctor would also be able to feel it during a physical exam.
@@cerberaodollam I don't reccomend it either. Causes very mild swelling in the brain. Not enough to do notable damage in most cases, but cases severe enough to warrent hospitalization have been linked with increased risk of multiple sclerosis later in life, so it's just not worth the risk...
Yep, I have chronic Epstein-Barr Virus(the mother virus of Mono) and have had a milder case of enlarged spleen. Not a pleasant experience at all. Especially since I found out I had gallstones at the same time. 😵💫 But everything calmed down and I’ve thankfully had none of that for a few years now(though EBV itself never really goes away)!
Just adding here that in severe cases of mono, your spleen can actually rupture, which also requires immediate hospitalization and surgery. Definitely not worth it!
Hi Max, since he's mentioned in this video I just wanted to say hello from emperor Diocletian's former home - Split, Croatia, where he erected his palace (which is still lived in, you should visit) and grew his cabbages, and where now you've got at least one huge fan, I've been following the channel for a while now and have thoroughly enjoyed watching your meteoric rise, it's well deserved!
Being from the "Tin Isles" ancestrally, and being raised by a Polish/German dad, and a half Finnish mom, I'm pretty sure that I have cabbage in my DNA. It's a regular go-to for my meals. Like Samwise Gamgee said about potatoes: Boil 'em, mash 'em, stick 'em in a stew...
I love the way you present these different stories that we might not normally hear about. Thanks so much for sharing your humor and your stories with us.
Thank you for the description of cabbage with pine nuts and raisins atop spelt. I was trying to find a way to combo that would add nutrition to a breakfast spelt quick bread for my new doctor-ordered histamine elimination diet after holiday overindulgences! Know I've got some ideas of what to do with my truckload of cabbage and bok choy. I was excited to learn that I should add asafoetida to my inventory. Thanks to your videos, I know what it is and feel emboldened to try it out. Sadly, I cannot eat chicken, but wonder how else it might have been used. I'm also curious about what the classical literature says about fennel bulb and seeds. I prepared some for the first time yesterday, roasted with maple syrup, coconut oil, and a pinch of salt. It was delicious (if you don't mind licorice), left my breath smelling fragrant and fresh, and really soothed my system. Mercifully, I discovered that the Ayurvedic sattvic diet is nearly identical in histamine-rich and histamine-releasing food restrictions. I've also found that preparations in which low-histamine aromatics (ginger, garlic, onion, turmeric, bay leaf, oregano, etc.) are heat-extracted in EVOO or coconut oil produce rapid and effective relief of my symptoms -- arguably better than an antihistamine tablet, albeit for a shorter period of time. P.S. I also hate kale [because of human salivary aldehyde dehydrogenase (hsALDH) genes] but in following strict food prep guidelines to avoid histamine release in the food itself, I have found that blanching kale and freezing it before using it (still-cool) to prepare pesto with kale, garlic, toasted pistachios, and a high-quality EVOO is shockingly delicious. There is zero trace of the nastiness. Blanching the kale also somehow prevents the pesto from browning. It defrosts beautifully. Dare I say it, I now prefer this to standard basil pesto. I'd appreciate it if someone could explain the food chem behind this food hack. P.S.S. My college classmate Emelyn Rude is a real-life food historian and the creator of the ridiculously excellent, award-winning food history magazine, EATEN. Check it out, my taste-historians: www.eatenmagazine.com/ with lots of free content on their socials and newsletter Cooking challenges: www.eatenmagazine.com/culinary-challenges Her book, "Tastes Like Chicken", is a history of chicken consumption in America. www.amazon.com/Tastes-Like-Chicken-Americas-Favorite/dp/1681771632 Cheers, Cielo [Previous comment with its replies deleted by mistake, sorry. Thanks for the recommendation, @ChaosWolf1982. I'll be sure to check out Linda Black Elk's Facebook page for more information on Native American culinary culture and food-as-medicine. I've read and loved "Native Harvests: American Indian Wild Foods and Recipes" by E. Barrie Kavasch (1977, 2005) and also "How Indians Use Wild Plants for Food, Medicine & Crafts" by Frances Densmore (1974) - a bit outdated and oversimplistic, but interesting.]
I used to tell people I was raised on potatoes and cabbage! We had large garden, and ate potatoes every day year round, and cabbage in season, what mom canned of it, and if was on sale under 14cents the pound, and just dated myself. Haha! Due to German Irish mix ancestry, I love cabbage, be it coleslaw, boiled, or fried! Mom canned our homemade veg soup which had cabbage in it, and canned boiled! Yummy!
Weirdly enough, cabbage, at least fermented cabbage, is apparently pretty good for digestive issues. I saw it promoted a lot on NHK (Japan is very focused on belly health).
Yes, fermented cabbage aka sauerkraut and all other types of fermented vegetables / foods (fermented cucumbers aka sauergurken, fermented cauliflower, red beets, tomatoes, radishes, natto, miso, soy sauce, kimchi and much more) are very beneficial for your gut health. The key is to not boil them to not kill the bacteria cultures. Of course you can eat them when cooked / pasteurized, too, and they will still be good for you, but the most boost is from raw ones (also not cooked after fermented).
Really love fermented cabbage. Helped me during my meal plans and is a great side dish. But I love to eat kimchi more which is korean napa cabbage, best partnered with rice and nori seaweed.
Back when I was a classics student my friends and I read about the cabbage crapulence cure and had to try it.. Several times. It's a good excuse for excessive drinking - for research!
I mean,you will get a "squeeze" in your blood vessels when they get caked with plaque from rich foods. Leafy green vegetables improve nitric oxide in the blood, which improves blood flow. Their understanding of this wasn't as refined as ours, but not completely wrong.
Also good bacteria love cabbage (and others in that family). Good bacteria means a healthier gut and a healthier gut means a healthier whole body, including the mind.
Forms of cabbage (kale and broccoli) are being researched you treat cancer and seem to contain some compounds that can help. In addition most green leafy vegetables actually help with vasodilation and improve blood flow while eg food high in saturated fat can slow blood flow.
Raw kale? Yeah no. As a Dutchie, I highly recommend trying the Dutch winterdish called "Stamppot". It uses kale but can be substituted for a lot of different vegetables, comes in a ton of different recipes but is most delicious when adding small bits of bacon ;)
Or North German style Kale dinner. He basically signed himself up for a Kale dish with that comment and you can probably dig up some interesting history on the vegetable.
I love stamppot. But to be fair, a good boerenkool (kale) stamppot has cheese, mustard, butter and bits of bacon, served with smoked sausage. With all that you won't taste the kale too much 😆
Another great video. This had my mouth watering. I can eat Cabbage any time and any place. My favorite way is to just roast it. Quarter a larger head after giving it a good wash. Then season with fresh cracked pepper, salt, onion powder, minced garlic and a good drizzle of olive oil. Then wrap the quarters in foil and toss them in the oven to roast for an hour. Talk about good eating.
I think Cato was onto something! "Too much food" = high cholesterol, which does make it harder for the blood to get around (high blood pressure) for which a diet high in cabbage would actually be a good thing :)
Which is why our buddy Epicurus taught the Everything in moderation principle. And I'm Latvian so cabbage is in my genes...love it any way its served to me, and make our own Cole slaw all the time, as well as fermented sauerkraut with cranberries in it.
Yet another fun episode. I'm glad to see a vegetable featured. The recipe looks great! I've converted more than one loather of kale; looks like there are many others here who hope to convert you. Thanks for the interesting history.
With so many other leafy greens to choose from, why does someone have to be "converted" to one that you particularly like? I don't like the texture of kale, and it's rare that I dislike texture, but it's okay mixed with other greens in a salad if it's finely chopped.
@@angiebee2225 Probably because it's delicious! Also, it's cheap and available all year around and it's super easy to keep, it stays fresh for weeks. Much better than say, spinach, which while delicious is more expensive in my area of the world + it goes bad really quickly in comparison. Praise the kale! Seriously though, I'm assuming the original commenter isn't going about converting people on purpose. They probably just made a great kale dish and won people over. It's all about how you cook it.
Someday I will learn my lesson, and stop eating my lunch when Max is talking about the history of medicinal foods. "So much bile and mucus, you'll wonder where it all came from" indeed.
I gotta say, we still use stewed cabbage as a remedy in Appalachia today. If I have a cold, some cabbage stewed in chicken broth with plenty of black pepper will fix me right up. Also you MUST drink the pot liquor any time you stew greens of any kind. It's delicious and cures what ails ya. (Logically yes I know it's because you're ingesting a lot of liquids, salts, vitamins and minerals, and spice which are all super helpful when you're sick.)
I am so glad you included that anecdote about Dioclecian, in fact I wondered if it is what inspired the episode, or did you stumble across it while researching, or maybe you just knew that anecdote and it merged nicely, whatevs.... Loved it!
That story about preferring the peace of cabbage growing is reminiscent of Thomas Jefferson's wistful comment, that he would rather have been a farmer [than President].
Cabbage is amazing you can add it to just about anything. There are a few ways I really love it. One is in corn beef and cabbage with carrots, onions and potatoes added. Another is with fresh cabbage, spinach and kale fried in butter. And another is fried cabbage in butter with a spoon of brown sugar. 😋 The last one can also have carrots or onions added. It makes a great dessert.
Oh, but kale is so yummy! 😋 Never had Dutch “boerenkool stamppot” with “rookworst” and “spekjes” did you? 😝 It is kale (boerenkool - it litterally means “farmers cabbage”) boiled together with potatoes and then mashed together, served with baked speck cubes and slices of smoked sausage (rookworst) and gravy 😌 mmmm winterfood. Now that I think about it the Dutch winter kitchen has lots of vegetable/cabbage-mash (stamppot) recipes 😅
Reminds me a lot of the recipe for ‘scarole in padella’ which is probably my favourite Italian vegetable dish. Scarole are not strictly cabbage but a type of lettuce (endiva sp.) but still very similar and the recipe also uses anchovies to give it that umami kick.
I got a Gladiolus wine from Bright Cellars as well! I used your coupon from a previous video and they sent me a bottle that I tried over the holidays, both for cooking and for sipping. I thought it was a really good, medium use wine for cooking.
I think cabbage would probably be effective at treating (though not curing) dysentery. The main danger is volcanically pooping yourself to death from dehydration, and cabbage provides enough roughage to help firm things up. It also has a lot of moisture.
It is actually something you should AVOID ENTIRELY if you have dysentery or diarrhea. Fiber doesn’t firm up your stool, it makes it looser. Do a quick Google search and you’ll see half a dozen reasons not to do this. 👍
Nice. Got a huge heap of bok choy from misfits; really tempted to try this out since I want to do something else than oyster sauce and mushrooms with it. Thanks, Max!
Baby bok-choi (or even the grown-up kind) is so good ! We now have an Asian market in this small town where I can find it regularly. I find kale almost indigestible.
Those 2 stories of Diocletian are so funny and fascinating. I love this channel so much and this episode on cabbage has truly risen to one of my favorites on the channel. Hope the new year is treating you, Max, as well as everyone else, wonderfully
Cato was clearly paid a huge amount of money by guild of cabbage farmers. It's not the first trolling, it's the first massive ad campaign. 😁 On the other hand cabbage is considered a powerful remedy in many cultures. Especially juice of sour cabbage.
I think it was an advertising campaign. Not to say it isn't good for you. It is one of the darkest varieties of cruciferous veggies. So maybe they figure it will give you the most Benefits.
De Re Coquinaria also preserves a recipe mentioned in the Talmud Yerushalmi called konditon, which the Rabbis declare it to be kosher for passover and suitable for the passover seder. There are a LOT of traditional Jewish recipes, especially from the Sephardic/Mizrahi/North African communities, that you would adore. Check them out!
