For those of us of Northern European heritage, our forebears, quite literally, owed their lives to cabbage and potatoes. Easily grown in cold climates, easily stored and nutritious, these staples were fallbacks when the stock of other fresh vegetables and preserved meat ran out late in winter. From the colcannon of Ireland to the pirozhki of Russia, cabbage and potatoes, served with butter or other dairy products and maybe a scrap of bacon, kept famine out of the house and provided families with the calories, protein and vitamins (especially the scurvy- preventing vitamin C in cabbage) that they needed to make it through a long, dark Northern European winter.
According to Scott, this allows Patch personnel to do what they want to do and how they want to do it for the reasons that they want to do it - as well as prevents tough situations and budget cuts that can occur when a government grant dries up. According to public and donor relations manager Angela Hagan along with William Rasinen, manager of recreation and youth development, kids make their way to Cabbage Patch in a variety of ways - by bus, foot, bicycle or parental transport - and from as far away as Shively, the West End and Shelby Park.
Roasted potatoes, roasted zucchini, roasted okra all sound pretty normal, but roasted red cabbage? You are reading correctly, because today's recipe is for roasted red cabbage. And once you taste it, you'll wonder why you didn't try it before.
Dietary information can be contradictory and confusing. For instance, is it better to cook cabbage or eat it raw? I recently wrote a column about red cabbage and cited reasons why this beneficial food should be included in the diet
I love summer and everything that comes with it. It's wonderful to have an abundance of fresh fruits and vegetables from the garden, local farms and farmer's markets. Over the years, one vegetable we have had in abundance from our CSA (Community Supported Agriculture) has been cabbage. And until recently, I haven't liked it. I tried all kinds of recipes and many of them weren't tasty so I encouraged everyone else in my family to eat up our cabbage supply.
All cabbage is not created equal, reports Bon Appetit. The magazine offers a breakdown of what each variety brings to the table: Red - a shot of color: Adding color to a plate is always a good thing. The sturdy, vibrant vegetable is delicious in slaws, braised, or sauteed with butter, balsamic vinegar and a little brown sugar. Serve the red-cabbage sauteed with pork chops, duck or chicken -- or use it as a topping for hot dogs or brats.
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