Veggie of the Month: Cabbage

[This one is dedicated to Sean and Marcy!]

Yes, I know ... it's the end of March, but still March nonetheless! We may have missed St. Patrick's Day by a week, but this month's veggie isn't a potato ... it's CABBAGE! Yay!

You may remember last month's entry and cabbage lore and trivia; but it doesn't end there! According to Wikipedia "The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast. Also called sea cabbage and wild cabbage, it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that 'It is the cabbage which surpasses all other vegetables.' The English name derives from the Normanno-Picard caboche (head), perhaps from boche (swelling, bump).  It is related to the turnip."

We already know that the cabbage family is home to many of our popular leafy greens, such as broccoli, kale, and Brussels sprouts. In fact, all members of the cruciferous family are great anti-cancer foods! They contain sulforophane, which will increase the body's production of phase-2 enzymes; the very same phase-2 enzymes that deactivate and help eliminate carcinogens in the body! Cabbages are also rich in Vit. C, calcium, iron, potassium, and fiber.

Medicinally, cabbage can treat inflammation, internally (ie: stomach ulcers, in juiced form), or externally- including hematomas, or swollen/painful joints. It's especially useful for the ladies, treating mastitis (swollen/painful breasts), and also good for breast tenderness while PMSing or nursing! Just put a whole cabbage leaf in your bra overnight.

The recipe I'm including this month came from In Mama's Kitchen, also a source of some lovely cabbage info! I have not tried it yet, but I'll keep you posted (probably with pics!)

Traditional Irish Colcannon 

[contributed by Diana Ferrel Serbe]

Ingredients:

• 2/3 c. milk or cream
  
• 6 scallions or 2 leeks,  finely chopped 
• 1 lb. green cabbage
• 1 lb. potatoes, cooked and mashed
• 1/4 tsp. mace
• 1/2 c. butter
• salt and pepper to taste

Heat milk or cream in a small pan with scallion or leek. Set aside to infuse.

Shred cabbage finely, being sure to remove any core. Boil in large amount of water for 10 - 15 minutes. Drain in colander and press out excess water. Chop very fine, preferably in food processor.

Combine mashed potatoes and milk, beating to get the lightest texture possible. Mix in cabbage, combining well. Season with mace, salt and pepper and half the butter. When combined, put into a large sauté pan and cook just enough to heat.

Mound on serving dish, make a well in center and put remaining butter in well.

Serves: 4 - 6