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St. Patrick’s Day exactly one month away, National Cabbage Day is a
great day to test out some recipes with cabbage, a staple ingredient for
From the French caboche,
meaning head, cabbage comes in a variety of forms. The cabbage family
is quite varied and includes Brussels sprouts, broccoli, cauliflower,
bok choy, kohlrabi and kale. Cabbage is an ancient food with origins in
Asia Minor (Turkey today) and the eastern Mediterranean.
French explorer Jacques Cartier was the first to bring cabbage to the Americas.
selecting a cabbage, the head should be firm and dense. The fibrous
leaves of a healthy cabbage should be shiny and crisp with no browning
versatile and can be eaten raw, steamed or sautéd. A popular ingredient
in Asian, German, Irish and Latin recipes, it’s a culturally diverse
Having low calories (6
per leaf) makes cabbage a popular diet food as well. It has no fat or
cholesterol, is low in sodium and carbs, and is a good source of Vitamin