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Celebrating Cabbage

Writer's picture: Robert AdamsRobert Adams

Updated: Jan 26



CABBAGE IS A SURPRISING discovery for me; its versatility is evident in the recipes I will try this winter. The above photo is a variety known as “pointed cabbage.” I think it resembles an enlarged heart.


I bought it from 9 Bean Rows at their booth in the Farmer’s Market at the Mercato where they reside on Saturdays in the winter. It will be used in a few dishes I’m preparing in January.


Cole Slaw was my main exposure to cabbage over the years. I also remember eating cabbage rolls at an event near Three Rivers during graduate school. That was the extent of my experiences with cabbage. This will change as I embrace these newer recipes.


My year-long diet reboot is about making positive behavioral changes; Cabbage in recipes falls under this newer culinary awakening. My goal is to knock off thirty pounds by June 1st. I’m over halfway there, surviving a minor setback over the holidays, with twelve pounds to go. Yes, I am both counting calories and journaling.


Cabbage has various health benefits and comes to my table with only a few calories; it has entered my culinary universe.


Cabbage Recipes I’m Trying in January

 

Quick Sauerkraut


Red Cabbage Kielbasa


Cabbage Soup


Cole Slaw


Turkey and Cabbage Casserole


References

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©2017 by Robert Bruce Adams, Author and Humorist

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