Life is funny which I know you’ve head me say again and again and yes, again. Especially on days likes today when I go to share a holiday like February 17th, National Cabbage Day #nationalcabbageday which no, one in my home is going to want to eat. Although, if my mom was here Charlie could make Cabbage for her which she loved. My friend Matha Demao eats Cabbage all the time so I can’t wait to let her know about today and to see what she prepares for lunch and dinner. I would if it will include Cabbage which her husband Rich doesn’t eat either. Today might be the time to read Peter Cottontail to our children and share with them how they keep getting into Mr. MacGregors’s Garden and see if he planted Cabbage and if the Rabbits eat it.
National Cabbage Day is celebrated on February 17th. Joins us here as we give this humble vegetable a makeover. The use of Cabbage dates back to 4000 B.C., with origins in Asia, specifically North China, and the Eastern Mediterranean region of Europe. Here is fun fact for you. Brussels Sprouts, Broccoli, Cauliflower, Bok Choy, Kohlrabi, and Kale are considered part of the Cabbage family? Cabbage is a staple in European and Indian Cuisine. Cabbage brings a variety of flavors to the dinner table and can be prepared in many different including pickled, sautéed, and stewed. Can you think of other ways Cabbage could be fixed?
HISTORY OF NATIONAL CABBAGE DAY
Cabbage is more than just a side of Coleslaw or a dish to be served alongside Corned beef on St. Patrick’s Day. Cabbage deserves additional credit because it has much more to offer. Apart from being a very good source of fiber and vitamins, Cabbage is a vegetable that offers value for money.
There isn’t much history on National Cabbage Day, apart from finding out it was officiated, and the history of the domestication of Cabbage can be traced back to 4000 B.C. By the Middle Ages, Cabbage had become an integral part of European cuisine. During the 17th and 18th Centuries, Cabbage was a staple in many Countries including Germany, England, Ireland, and Russia, where pickled Cabbage was consumed a lot.
Cabbage made its debut in North America in 1541 with French explorer Jacques Cartier. By the 18th Century, Cabbage was commonly planted by both colonists and Native Americans.
Today, the world production of Cabbage and other species of the same family nears 69 million tons, with China accounting for 48% of the total. Cabbage is a vegetable that is taken for granted, its production numbers affirm its popularity across the world and its nutritional value makes them an essential part of every kitchen.
Cabbage has been around for thousands of years coming in different varieties and flavors and you can enjoy Cabbage in a range of ways including Raw, steam Cabbage, boil Cabbage,, bake Cabbage, braise Cabbage or even fry Cabbage. You can even ferment Cabbage to enjoy it in the future.
LET”S CELEBRATE NATIONAL CABBAGE DAY
- Spend a day preparing a meal where Cabbage is the main ingredient which would be soups or salads.
- If you have a vegetable garden, you might want to try growing your own Cabbage and pick a variety of Cabbages and plant several different ones for you and your friends and family to try.
FACTS ABOUT CABBAGES
- In ancient China, Cabbage was sold as a magic cure for bald men.
- Cabbage was used in Ancient Rome and Egypt as food eaten before a night of drinking to help with tomorrow’s hangover.
WHY PEOPLE LOVE NATIONAL CABBAGE DAY
- Cabbage has been around for thousands of years and is part of many cultures around the world. Because they are so plentiful and offer value for money, Cabbages are accessible to a large part of the world’s population.
- Cabbage comes in a variety of colors, textures, and shapes. Cabbage can be eaten raw, and Cabbage can also be prepared in different ways be it a side of Coleslaw or yummy Cabbage Rolls, there is a dish for everyone to enjoy.
How to Boil Cabbage
- Fill a large pot with half an inch of salted water or broth. Bring to a boil.
- Add cabbage wedges. Cover and simmer 8 to 10 minutes.
- Turn the cabbage and simmer another 8 to 10 minutes.
- Pour off the water and turn the heat to low. Cook until the remaining moisture evaporates.
- Add melted butter or oil and toss to coat.
Thank you,
Glenda, Charlie and David Cates
