One of my fav all-around veggies is cabbage. I am half Irish, and this is a must! (Mom would find a way to haunt me about it if I don’t! Her side of the family has always been more fun…a bit off, but more fun!) In honor of St. Patrick’s day, my Farmer’s Almanac newsletter sent me this winner, not like I needed any more reasons to eat cabbage, but they are interesting facts:
13 HEALTHY REASONS TO START EATING MORE CABBAGE!
One of our favorite ways to have it is fried. You can make cabbage pockets:
Which are yummy too, but we prefer just to chop it up, and go with it. Sometimes we will do it with onions (sorry, bad pun!).
We have grown both varieties of green and purple. Even tried growing Bok Choy, but didn’t have the same appeal to us as regular old cabbage.
Since it goes so well with corned beef (we have feasted on a couple of those already), we just can’t help but get going on our annual cabbage frenzy! Those of you that may need a bit-O-help getting their cabbage on, the almanac also gave up a fool-proof recipe, check it out! (F.Y.I., we always crockpot ours at least overnight before slicing. Oh, and always make sure to cut against the grain.)
This year my sister wants to try making our own sauerkraut? This should be interesting since we do not have anything like mom’s old canning crocks (try to find them now – WITHOUT a huge price tag on them) to let it soak in.
If any of you have a good modern recipe, I would love it if you would share!!
So, HAPPY ST. PATRICKS DAY to you all! May it be filled with fun and enjoyment. (It’s our Friday “game night” this year, so you know we will!)
HELBERG FARM STORIES 
The only way I eat cabbage (Or any brassica) is either in coleslaw or lightly fried with corned beef or bacon. Yeah… Not a fan of cabbage!
I eat leeks though. Does that count?
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I made kraut using a reduced version of the National Center for Home Food Preservation’s recipe and it was relish! https://driftlessroots.wordpress.com/2011/10/06/sauerkraut-yes-sauerkraut/ Happy St Patrick’s Day from my 1/16 Irish self!
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Thanx Mark – fyi, you should add Pinterest to your postings. I save a number of things like your article in there for future reference (also great for gathering more readers/followers). I have one category of “preserving foods” that this would fit in perfectly! 🙂
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I do use Pinterest but only in fits and starts lately. If I attract readers I’ll have to start writing more often! 😀 https://www.pinterest.com/driftlessroots/
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Happy St Patrick’s Day to you too! Both my parents were born in Ireland so I got fed cabbage and boiled bacon quite a lot as a kid, even though my mum hates cooked cabbage. I love it – raw, cooked, pickled, all good!
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boiled bacon?? That’s a new one for me – never heard of (or tried) it….we use a slow cooker on our corned beef, but our bacon is either fried in a pan or added to something and baked…also totally agree on the “any” cabbage thingy – YUMMM!
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Well maybe you have a different name? It is a joint of meat, not rashers. It gets cooked on the job, with the cabbage the same pot. Sounds odd, but if you were brought up on it….
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