National Cabbage Day is observed annually on February 17th.
With 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 Celtic holidays.
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.
When 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 or bruising.
Cabbage is versatile and can be eaten raw, steamed or sautéd. A popular ingredient in Asian, German, Irish and Latin recipes, it’s a culturally diverse food.
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 C.
HOW TO OBSERVE
Try one of these recipes today:
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