Wonderful, versatile cabbage!
by June Winters
Let’s talk about wonderful, versatile cabbage!

This vegetable has been called “one of the world’s healthiest foods” by many nutritionists. They say one of the reasons the Chinese look so young in later years is partly because of their large consumption of cabbage!

Cabbage is rich in nutrients. It belongs to the “Brassica” family along with brussel sprouts, cauliflower, bok choy, kale and broccoli.

There are several varieties of cabbage including the light green cabbage; Savory, red cabbage; bok choy (Chinese cabbage); and Nappa cabbage.

Nutritionists have found that cabbage helps protect our bodies from cancer. It contains many minerals including potassium, manganese, iron and magnesium. It also contains vitamin k for healthy bones. This vitamin has also been discovered to help control Alzheimer’s.

Cabbage is available in our supermarkets year-round. It is susceptible to several pests and, as a result, pesticides are used in large commercial fields.

Nutritionists encourage you to wash cabbage purchased in a grocery carefully. They suggest a bath under running water, a 30-minute soak in salt water, and then a second running bath.

Cabbage is a very versatile vegetable and can be used as a main dish, vegetable and salad. Today, we’re featuring it in all three ways.

For many years, cabbage was one of the pantry staples. The fried cabbage recipe we’re using today comes from a very old cookbook, and is called “Black Skillet Fried Cabbage.” The addition of butter and sour cream may take away some of the cabbage’s good qualities, but the taste is well worth its place on the table occasionally.

Cabbage rolls are always a favorite at our house, and the Cabbage-Pineapple Congealed Salad can also be served as a dessert!


1 small package lime gelatin

1 cup hot water, boiled

1 cup miniature marshmallows

One-half cup Cool Whip

1 small can crushed pineapple

1 cup shredded cabbage

One-half cup chopped pecans

One-half cup mayonnaise

Dissolve the gelatin and marshmallows in the hot water. Add all other ingredients and mix well. Pour into a small Pyrex dish that has been sprayed with Pam. Cover and refrigerate until congealed.


1 medium head white cabbage, shredded

One-half stick butter

2 tablespoons sour cream

One-half medium onion, sliced thin

Dash of salt

1 teaspoon black pepper

1 tablespoon apple cider vinegar

Melt butter in iron skillet, and add shredded cabbage. Cook until wilted or until tender-crisp, (according to your taste). Remove from heat and add salt, pepper, vinegar, and sour cream. Mix well, and serve hot.


1 head cabbage

1 pound sausage

1 pound ground beef

One-half medium onion, grated

1 & one-fourth cups rice

2 eggs

One-half teaspoon salt

1 medium can tomato sauce

1 can beef boullion

Wash head of cabbage and drop into boiling water for 5 minutes. Remove from water, set aside and allow to drain.

In a medium mixing bowl combine sausage, ground beef, grated onion, salt, pepper, rice and eggs; mix well.

Remove outer leaves from head of cabbage. Roll the meat mixture up in the cabbage leaves and secure with a toothpick.

Place the cabbage rolls in the bottom of a pot, and pour beef boullion over the top. Pour tomato sauce over cabbage rolls, cover and cook slowly for at least 1 hour.

© 2013