For years, I identified cabbage only two ways: one being the over boiled blob that accompanied the corned beef on St. Patty’s Day and the other was a Cabbage Patch Kid by the name of Jules Carson, my beautiful bald bundle of joy… who was met with an untimely death when he was savagely scribbled to death with a black sharpie by my little brother when I was 8 years old. As you can image, both of these perspectives left a bad taste in my mouth.
It took some time (and maybe some therapy) to begin building a new relationship with cabbage, but working at Oldways has helped. Today I can say that I am learning about new ways to enjoy it– from crunchy cabbage salads, pickled Kimchi or just sautéed – this versatile vegetable has much to offer. After asking our Fresh Friday newsletter [1] readers about vegetables they want to learn more about they, too, were interested in ways to prepare cabbage But, before we get to prepping, lets find out some fun facts first.
Did you know:
And without further adieu here are Oldways ideas for 12 Great Ways [5] to Use Cabbage!
-Rachel
Links
[1] https://oldwayspt.org/resources/shopping-cooking-eating/fresh-fridays-archives
[2] https://oldwayspt.org/blog/roasted-cauliflower-cruciferous-delight
[3] https://oldwayspt.org/blog/greens-grains-and-other-good-things
[4] http://www.npr.org/2012/09/04/160562400/alaska-man-rolls-record-cabbage-out-of-the-patch
[5] https://oldwayspt.org/resources/good-food/12-great-ways-use
[6] https://oldwayspt.org/resources/12-great-ways-use-cabbage