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Cabbage, here is a food that we used to consume 27 pounds of in the 1920’s.  Today we are lucky if we consume 9 pounds of this nutritional vegetable.

Coming in many shapes, colors and sizes, cabbage is readily available and a great source of vitamin C.  It is full of iron, calcium, potassium, and many other vitamins, notably vitamins B1, B2, B3, and vitamin A (of which bok choy contains the most in comparison to savoy and napa).

Cabbage and its cuisine have made their way to us from all over the world.  From sauerkraut (Germany), Brussels sprouts (Brussels, really), broccoli and cauliflower (both from Italy), and many other places in between, we have health at its simplest form waiting for us to reintroduce ourselves to it.

It is time to find the old family recipe that uses cabbage in one form or another, I’m sure we all have one.  If you don’t visit On the Highest Perch for some more history and some recipes on cabbage.