This most beloved vegetable has a case of mistaken identity in Taiwan. Despite its Chinese name gaoli tsai (高麗菜)—named after Goryeo, the ancient Korean kingdom—Taiwan's ubiquitous cabbage has absolutely nothing to do with Korea. This linguistic mix-up reveals a fascinating story of how European words traveled across continents. The story traces back to ancient Europe, where Greeks and Romans cultivated what they called caulis—meaning stem or stalk in Latin. This root word spread across the continent, evolving into col in Spanish, kool in Dutch, and eventually reaching Taiwan through trade routes. When Hokkien speakers encountered the vegetable, the European pronunciations bore an uncanny resemblance to gaoli.

This seemingly humble cabbage has actually played a role in humanity's grand history. Chang Huifen, author of several books on vegetables and fruits, notes that during the Age of Exploration, sailors frequently suffered from scurvy due to vitamin C deficiency, until they began carrying pickled cabbage on their voyages—finally solving this devastating problem.

Cabbage Became Popular Only After Japanese Varieties Were Introduced

Originally, cabbage was brought to Taiwan by the Dutch in the 17th century. However, this cruciferous Brassica crop—rich in phytochemicals—didn't gain widespread cultivation until the Japanese colonial period, when Japanese varieties including Shoshu (Early Autumn) and Natsumine (Summer Peak) were introduced. Today, Shoshu remains the most prevalent variety in Taiwan's markets.

The primary growing regions for cabbage are Changhua County, Yunlin County, and Taichung City, which together account for more than half of national production. Among these varieties, high-altitude cabbages have developed into specialty branded products. The significant day-night temperature variations in mountainous areas promote nutrient accumulation, creating distinctively sweet flavors.

Cabbage is rich in phytochemicals such as sulforaphane and numerous other nutrients. In folk medicine, it's even used to alleviate knee inflammation and pain. Europe's temperate climate is ideal for cabbage cultivation. In Taiwan, the main growing season falls during autumn and winter, but through selective breeding and high-altitude cultivation, fresh cabbage is now available year-round. The Agriculture and Food Agency has playfully branded different varieties in their promotional campaigns: Shoshu is the "Captain of Veggies," suitable for all types of cooking; Xuecui is the "Goddess of Veggies," perfect for eating raw and stir-frying; while variety 228 is the "Super Wrapper," ideal for fillings and pickling.