Thursday, February 17, 2011


That's right Kids, it's

National Cabbage Day!!

Either loved or hated, Cabbage always makes some kind of impact, and we're not talking "gassy".

Packed with scads of Vitamin C and Glutamine, an important amino acid, which is a fabulous anti-inflammatory that has been used my man for centuries in the treatment of swollen joints, Cabbage is a fabulous source of fiber and a great filling vegetable for those considering the myriad of crash diets available to modern folk.

Along with its cousins, like Broccoli and Cauliflower, Cabbage is also a source of indole-3-carbinol (I know, a complicated chemical term), a compound that boosts DNA repair in cells and may help to block the growth of certain types of cancer cells.

Now, most people have only experienced Cabbage in its boiled form, which can stink up the house for thee days straight. However, for those of us who know better (that would be you, lunkhead), Cabbage transcends many things. Sauerkraut and kilbasa, linguica, any kind of snaussage, frankfurters, et al are nothing without the humble, low fat, and nutriscious Cabbage; add a bit of mustard (high in omega-3), some whole grain bread, a pickle, and some Vodka and you will be dining like the Russians. Despite what many people may think, such "classic" dishes like Corned Beef and Cabbage (a completely Irish-American concoction that has never glimpsed the shores of Galway or the hills of Tipperary) do not do it justice.

In Eastern Europe and all along the Mediterranean, Cabbage leaves are often stuffed with a combination of meat (lamb, beef, pork, veal, turkey, chicken, caribou, etc.), grain (rice, barley, cous cous, teft, etc.), and an assortment of spices rolled together and then braised in a robust sauce to sublime, non stinky, perfection for any day of the week.

And, my personal favorite :


The Koreans have it down!

If you don't know what this is, look it up and be amazed.

This is the national dish of the Korean peninsula; after all, two entire countries cannot be wrong.

Now, check out a slow cooked American southern Cabbage classic after the jump.

Slow Cooker Cabbage and Tomatoes

This easy recipe teams cabbage with stewed tomatoes and onion for a delicious and fuss-free slow cooker side dish.


  • 2 cans (14.5 ounces each) stewed tomatoes
  • 1 can (10 3/4 ounces) condensed tomato soup
  • 1 medium head cabbage, coarsely chopped
  • 1 medium onion, sliced
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground black pepper


Combine all ingredients in the crockpot; stir to blend ingredients. Cover and cook on LOW for 6 to 8 hours, or until cabbage is tender.

   Serves 8.

Image and Recipe courtesy of Diana Rattray via Southern Food

Content ©2011 Wait At The Bar

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