Because Cabbage is Really Just an Overgrown Brussels Sprout


The last time I worked with the Bay Ridge Food Coop’s distribution, I was stocking the produce and made an off comment that I didn’t like cabbage. I was working with two other members and both their heads turned. “How can you not like cabbage?…It’s so healthy?…I love cabbage…I guess you’re not very Eastern European” was some of the feedback that shot back. I sheepishly told them I was 100% Polish but quickly jumped to defend myself claiming my family had a tendency to cook things to mush, especially green stuff like cabbage and it just wasn’t appealing.¬† “Well, that doesn’t mean you have to cook it that way”, a member said. And I immediately knew she was absolutely right. So that’s how I got shamed into buying a head of cabbage.

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When in Doubt, Pickle!

Last week I got some red cabbage in my CSA share. I’m not a huge fan of cabbage. I guess it has to do with my Polish roots. For most of my life, the only¬† cabbage I knew was boiled or steamed until it was a mushy texture with no flavor left. Now I’m not knocking Polish food. Feed me some pierogies, kielbasa and potato pancakes any day and I’m a happy camper. But some foods the flavor just gets cooked out of like veggies and cabbage. So when I received my cabbage, I wasn’t really sure what to do with it. My new motto has been, “when in doubt, pickle!”. Seems to work pretty good for cabbage too.

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