The cabbage is a green, leafy plant that forms part of the Brassicaceae family.  Other members of this family include broccoli, Brussels sprouts, collards, cauliflower and kale.  The leafy portion of the cabbage cluster is generally the only portion of the plant that is eaten, raw, cooked or preserved.

Cabbage is used in many popular dishes, cold slaw being the most common, which is thinly sliced strips of cabbage that is mixed with carrots or alone and includes mayonnaise for flavor.  It can also be used in soups and stews and has a very strong aroma.  We love it in casseroles and on the grill.

There are various types of cabbage and it is estimated that there is at least a hundred different types grown around the world.  We grow the most common type, green cabbage, however we grew the napa cabbage this spring and Kenny has been known to grow the red cabbage occasionally.

Cabbage is an excellent source of vitamins K and C; it is also a very good source of dietary fiber, vitamin B6 and is a good source of thiamin, riboflavin, calcium, potassium, vitamin A, protein and magnesium.

Many of you know one of our favorite soups is my Rustic Cabbage, but Kenny also loves Grilled Cabbage.  If you have ever been to the market when we have cabbage available you have most likely heard him tell someone about cooking grilled cabbage. (I think he tells everyone how he fixes it)  Here are his instructions…

Quarter the cabbage ,wrap each quarter with a strip of bacon, put on aluminum foil, salt and pepper to taste, add ice cube, wrap in foil, place on hot grill and cook 45 mins to an hour.  Unwrap and enjoy!



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