I remember as a child going to visit our Godparents and they asked if we would like something to eat. My dad said yes, we would. Faye served us Cabbage Soup which we didn’t know what it was when we fist tasted the Soup.
The funny part is my entire family likes the Soup until we heard the word Cabbage then all of my family decided we didn’t like the Soup but we did finish our bowls. The second time I remember Cabbage is when I came home from school.
My mom was having a permanent done by my Aunt and our house stuck to high-Heaven. I remembered it reminded me of Cabbage and from then on I hated Cabbage. Which my mom loved but my dad hated as much as us children did.
National Cabbage Day is celebrated on February 17th were here to give this humble Vegetable a makeover. Did you know the use of Cabbage dates back to 4000 B.C., with origins in Asia, specifically North China, and the Eastern Mediterranean region of Europe.
Did you know that 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. The versatile Cabbage brings a variety of flavors to the dinner table and can be prepared in many different ways included pickled, sautéed, stewed, etc.
Cabbage is more than just a side of Coleslaw or an accompaniment to Corned Beef on St. Patrick’s Day. This delightful Veggie 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.
Although there isn’t much history on National Cabbage Day, apart from the day it was officiated, 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 frequently consumed. The Cabbage made its debut in North America in 1541 with French explorer Jacques Cartier. By the 18th Century, it 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. Although Cabbage is a Vegetable that is taken for granted, its production numbers affirm its popularity across the world and its nutritional value makes Cabbage an essential part of every kitchen.
Cabbage has been around for thousands of years coming in different varieties and flavors. Also, you can enjoy Cabbage in a range of ways including raw, steam Cabbage, boil Cabbage, bake Cabbage, braise Cabbage, or fry Cabbage. You can even ferment Cabbage to enjoy it in the future.
Let’s Celebrate National Cabbage Day
- If you have the means and the opportunity today spend National Cabbage Day preparing a meal where Cabbage is the main ingredient and before you say I don’t know what to make there are many Cabbage recipes you can find online including Soups to Salads. If you’re feeling particularly inspired, why not look up how to make Lion’s Head Meatballs, Wedding Cabbage, or Kimchi?
- If you have a Vegetable Garden, you might want to try growing your own Cabbage. You can pick from a variety of Cabbages and plant the one that is easy to grow and that you feel you might enjoy the most.
- Celebrate National Cabbage Day by sharing our delicious recipes with friends and family. You can also use the hashtag #NationalCabbageDay on your Social media accounts to spread the word about National Cabbage Day.
Facts About Cabbages
- Did you know in Rome, Cabbage was considered a luxury food when compared with other Vegetables. Crazy isn’t it?
- According to tales, Diogenes, the Greek philosopher, ate nothing but Cabbage and drank nothing but Water. I don’t know about you but I’m glad I wasn’t him because I could survive on just Cabbage and Water. Could you?
- In ancient China, Cabbage was sold as a magic cure for bald men. I need to purchase Cabbage for David if that’s true to combat his problem with baldness. How about you?
- To date, the largest Cabbage dish was made on November 8th, 2014, in the Romanian City of Kaufland weighing 6,525.68 lbs.
- Cabbage was used in Ancient Rome and Egypt as food eaten before a night of drinking to help with tomorrow’s hangover. Wish I had knew that when I was younger and would get drunk. How about you?
Why People Love National Cabbage Day
- Cabbage has been around for thousands of years and Cabbage is part of many cultures around the world. Because Cabbage is so plentiful and offer value for money,
- Cabbages are accessible to a large part of the world’s population.
- Cabbage is packed with nutrients and is a good source of vitamin C.
- Studies suggest that Cabbage also may help lower cholesterol levels and reduce inflammation.
- Because Cabbage is rich in fiber, Cabbage may improve digestion and keep the heart healthy as well.
- Cabbage comes in a variety of colors, textures, and shapes.
- Cabbage can be eaten raw, Cabbage can also be prepared in different ways including steaming, boiling, baking, frying, or pickling. Be it a side of Coleslaw or yummy Cabbage Rolls, there is a dish for everyone to enjoy.
Recipe for Cabbage and Sausage Day
Ingredients
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 1 lb. smoked sausage, such as kielbasa, sliced into coins, 1/2″ thick
- 1/2 yellow onion, sliced
- 8 cups chopped green cabbage (about half of 1 medium cabbage)
- 3 cloves garlic, chopped
- 1 tsp. salt, plus more to taste
- 1/2 tsp. ground black pepper, plus more to taste
- 1/2 cup chicken stock
- 2 Tbsp. chopped fresh parsley, optional
- Grainy mustard and/or sour cream, for serving (optional)
1: Heat a large skillet (with a tight fitting lid) over medium-high heat. Heat the olive oil and butter until melted. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Remove the sausage with a slotted spoon, leaving the oil in the pan and set aside on a plate.
2: Add the onion to the skillet and cook until slightly softened, about 5 minutes. Add the cabbage, garlic, salt, and pepper, and cook until the cabbage is wilted, about 8 minutes more. Return the sausage to the skillet and stir all together. Add the chicken stock. Cover and reduce the heat to medium low. Let cook for 20 minutes. (Do not uncover or stir.)
3: Stir in the parsley, if using, and season with more salt and pepper to taste. Serve with grainy mustard or a dollop of sour cream.
Thank you,
Glenda, Charlie and David Cates
