Cabbage    A leaf and bud vegetable. Originated in Asia. Green cabbage was highly regarded by the Egyptians and Greeks. Thought to be a remedy for a hangover it was eaten prior to drinking at large banquets. The French, Germans, and English traveled to America with cabbage seeds. The seeds were planted and enjoyed by both settlers and native Americans.

Select  Solid, hard, heavy, closely-trimmed heads, with stems cut close to head. Early cabbage need not be as solid as late cabbage. Store in a plastic bag in refrigerator, 1 to 2 weeks at most. Available all year.

Serve Hot, as a vegetable, chopped, stuffed, stuffed leaves, quartered and braised, shredded and boiled, fermented and boiled, sauerkraut.

Cold, shredded and dressed as Cole slaw. Cabbage Sprouts give an alternative texture as well as adding flavor to salads.

Compatible Condiments and Flavors Green cabbage:  mustard sauce, apples, caraway seeds, white wine, corned beef, lamb, paprika.

Red Cabbage: red wine, juniper berries, apples, chestnuts, pork, goose and game.

Sauerkraut: smoked pork, bacon, apples. onion, caraway seeds. Cabbage is also used for soups and casseroles.

Nutrition  1 cup = 18 calories