Long before the arrival of potatoes, cooked cabbage accompanied by bread and wine was amongst the main food staples of the Middle Ages. Based on historic records, Christians ate it seasoned with bacon. Today’s more refined cuisine has led to the dish evolving to include ham in its many forms.
This widespread species of sprouts handles frost well. Indeed it’s in the colder areas where cabbage thrives the most. Both collards and cabbage stand out as commonplace in all the cold northern regions of Spain, from the Atlantic to the Pyrenees, almost all the way to the Mediterranean.
Cold northern regions of Spain