Red &White Cabbage
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.
Sprouts give an alternative texture as well as adding flavor to
Compatible Condiments and Flavors Green cabbage:
mustard sauce, apples,
seeds, white wine, corned beef, lamb,
Red Cabbage: red wine, juniper berries,
apples, chestnuts, pork, goose and game.
Sauerkraut: smoked pork, bacon, apples.
caraway seeds. Cabbage is also used for soups and casseroles.
Nutrition 1 cup = 18 calories