Heartwings Love Notes          

 

 

Heartwings Love Notes 914: Cabbages are a winter vegetable

Heartwings says, "Eating with the seasons brings good health."

Cabbage is a winter vegetable, sturdy, healthy, and versatile. The only negative thing about it is that if you overcook it, it does smell bad. This is due to the Sulphur content, released that way. If it is cooked properly that Sulphur content helps our bodies to be more efficient. This is an extremely versatile vegetable. It can be boiled, fried, sautéed or eaten raw in a salad. Inexpensive, it keeps very well in the refrigerator, so is always handy as an ingredient in a quick meal.

According to Wikipedia, China consumes more cabbage than any other country. Much of the cabbage sold and consumed in the United States goes into coleslaw. In a restaurant, I often choose that over the ubiquitous French fries because it is not only healthier but normally gluten free, which fries usually aren't. In Eastern Europe and in Russia, cabbage has a place in daily consumption in the winter, especially in Poland, where it is a staple ingredient. Pickled, or preserved as sauerkraut—literally sour cabbage, is very popular in sandwiches everywhere. It is the main ingredient in Korean kimchi, a national side dish.

I like cabbage in all its forms and have happily made it into soup, salad and sauté. Here is a salad I invented using cabbage and sweet onion: to serve two, shred or slice fine a quarter of a large cabbage. Add sweet onion sliced or cut fine, to taste. Mix with mayonnaise and horseradish sauce and a pinch of salt, some ground garlic, lemon or regular pepper, and tarragon if you like. Mix well and serve. I have found that cutting the cabbage into fine shreds enhances the taste. Increase amounts to serve 4 or more. I like to cut it myself, which takes longer but puts more love into the food.

Another simple favorite is cabbage sautéed with sausage or hot dogs. Shred or slice half a medium cabbage—it cooks down, so you need more. Sauté half a large onion chopped in small pieces in butter and olive oil. Add 2 sausages or hot dogs cut or scissored into thin (quarter inch) rounds. Stir and cook until onion is transparent and sausages are sizzled. Add cabbage. Sauté over medium heat, then turn to low; cover and cook for 10 or 15 minutes. Serve to two, increasing quantities for more. This and the above recipe are staple dishes for winter fare, healthy, tasty, and easy to prepare.

May your meals be healthy for body, mind and spirit, and prepared with love.

P.S. If you have any cabbage tales or recipes to share, or comments of course, I always love to receive them. Your emails make my day and I promise to respond as soon as I can, though sometimes my responses are delayed by time and energy focus elsewhere.
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I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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