December Harvest Of The Month:
Test your Cabbage knowledge: True or False Find the answers under the DYK
1. The heaviest cabbage ever grown weighted over 125 pounds!
2. Cabbages grow underground like carrots.
3. The word cabbage comes from the french word for head.
4. Cabbage is in the same plant family as potatoes.
5. If you eat cabbage, you are less likely to get cancer.
Traditional International Cabbage Cuisine
Kimchi - traditionally cabbage, hot peppers, and other spices which are fermented to create a very flavorful sauce and side dish. Kimchi is the national dish for Korea.
Sauerkraut - meaning "sour cabbage" in German. Sauerkraut is fermented cabbage often served with pork. Sauerkraut is a popular dish in Germany, Russia, Poland, the Netherlands and parts of France .
Curtido - fermented cabbage dish that includes onions and carrots (similar to kimchi and saurkraut). Traditionally eaten with pupusas (thick corn tortillas filled with meat or cheese: this dish originated in El Salvador
Surkal - cabbage dish that is cooked in butter, often with apples and caraway (seed/spice). This dish is common in Norway and Sweden.
Coleslaw - shredded (sometimes chopped) raw cabbage salad tossed in a dressing. Originating in Europe the dressing was made with a vinegar and oil dressing. Now a common summer dish in the US, however most often mixed with shredded carrots and a mayonnaise or buttermilk dressing.
Golumpki - cooked cabbage leaves wrapped around a mixture of meat, onions, and rice. The dish is then baked in a pan often with a basic tomato sauce. This dish originated from Poland.
Thoran - most often made with cabbage, peppers, curry, onion, and coconut (sometimes other vegetables such as beets, spinach, or green beans) - most often served over rice. This is a dish from southwestern India.
Bubble & Squeak - traditionally a breakfast dish made using leftovers from the night before... mostly of cabbage and potatoes, sometimes carrots, peas, or chopped meat. These vegetables are either made into a little cake and fried in a pan until heated and golden brown, this can also be packed in a baking dish and heated until worm and crisp on top. Bubble and squeak is a common dish in England and the rest of the UK, the name originates from the sound of the 'cakes' frying in the pan.
** Bubble and Squeak was offered as part of the school lunch **