National Cabbage Day: February 17th

The word cabbage is a derivation of the French word caboche, a colloquail word for head.  The cabbage family,- of which brussel sprouts, broccoli, cauliflower and kale are members of- is wide and varied.  Cabbage itself comes in many forms- the shapes can be flat, conical, or round, the heads compact, or loose and the leaves plain or curly.  In the United States, the most widely used cabbage comes in compact heads of waxy, tightly wrapped leaves that range in color from almost white to green and red.  Savoy cabbage and Chinese cabbage are considered culinarily superior but are less readily available.

Chinese Cabbage

 Choose a cabbage with fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size.  Cabbage may be refrigerated, tightly wrapped, for about a week.  It can be cooked in a variety of ways or eaten raw as in slaw.  Cabbage contains a good amount of vitamin C and some vitamin A.

Try this yummy new recipe!  I had it at a meeting I was at a few weeks ago, and LOVED it!  It is great for parties or picnics!

Cole Slaw Pasta Salad

4 ounces cooked bowtie pasta

4 cups finely shredded cabbage

1/2 cup shredded carrot

2 TBSP sliced green onion

3/4 cup slaw dressing

1/2 cup frozen peas, thawed

3/4 tsp dried mustard

1/2 tsp salt

1/2 tsp celery seed

In a large bowl, combine all ingredients and stir well.  Cover and chill 3 hours  before serving.  Makes 6 servings.


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