, , , ,

This will be great to make on Irish Day. Here’s some interesting history:

“Sauerkraut, a dish made from fermented cabbage, has a colorful legacy. Dutch sailors consumed it during extended exploration voyages to prevent scurvy. Early German settlers introduced cabbage and the traditional sauerkraut recipe were introduced into the United States. As a result of this affiliation, German soldiers, and people of German descent were often referred to as “krauts.”
Well, I did not know this, duh.


food of the week

Cabbage can provide you with some special cholesterol-lowering benefits if you will cook it by steaming
green cabbage is the most commonly eaten variety of cabbage, we highly recommend trying red cabbage because of it added nutritional benefits and its robust hearty flavor
wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers
A few quick serving ideas:
Braise red cabbage with a chopped apple and red wine. This is a child-friendly dish since the alcohol (but not the flavor or the flavonoids) will evaporate.
Combine shredded red and green cabbage with fresh lemon juice, olive oil, and seasonings such as turmeric, cumin, coriander, and black pepper to make coleslaw with an Indian twist.
Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises, and blemishes
There should be only a few outer loose leaves attached to the stem
Avoid buying precut cabbage
Keeping cabbage cold will keep it fresh