Seeing Cabbage In A Whole New Light


| 11/3/2014 12:16:00 PM


Tags: Cabbage, Cruciferous, Saurkraut, Slaw, Lois Hoffman,

Country MoonCabbage is just cabbage and nothing to get too excited about, right? Like most everyone else I thought of it only as that occasional dish of coleslaw you always eat with fish dinners. That was my impression of the cruciferous vegetable before Stanton Farms started growing fields of cabbage near us as a cash crop a couple years ago.

For one thing, as I mentioned in a previous article, these fields of cabbage make for a pleasant change of scenery besides the usual soybean and corn fields that are prevalent in the area. Rows of green cabbage interspersed with rows of red are just a downright pretty sight.

cabbage 

Members of the cruciferous family of vegetables are some of the less sexy members of the veggie family. Besides cabbage, this family includes broccoli, Brussels sprouts, cauliflower, horseradish, kale, kohlrabi, radishes, turnips and mustard greens to name a few.

It’s true that many of these stink up the kitchen when they cook, can be bitter if cooked too long, and are known for their gas-causing properties. On the flip side, cruciferous vegetables contain phytochemicals that offer superior health benefits. Studies have concluded that as cruciferous vegetable intake goes up 20 percent in a population, cancer rates drop 40 percent. Cabbage is also thought to be the secret of the everlasting youthfulness of the Chinese people. That’s enough to make me take a second look, or rather, bite.

One of my favorite ways to eat cabbage is in sauerkraut, which literally means “sour cabbage.” Each year on Halloween I always buy a jar of sauerkraut and have with hotdogs. It is just tradition. When I mentioned this to Dick Stose, a friend from Ohio, he guffawed, “You haven’t tasted sauerkraut until you’ve tasted homemade!”




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