Tag Archives | Cabbage

Cucumber Cabbage Salad

Cucumber Cabbage Salad

Add this Cucumber Cabbage Salad to your Easter or Passover menu. Fresh dill adds bright spring flavor to this crunchy salad.

Beautiful Autumn

Beautiful Autumn

Beautiful autumn! The tapestry of autumn is tinged with splendor, as nature sheds its robe of green and garbs itself in the richly textured colors of fall. As leaves begin to turn deep shades of burnt orange, russet, gold, umber burgundy, cooks seek out lavish and luscious seasonal ingredients. Apples Pears Cranberries Persimmons Pomegranates Cabbage […]

A Favorite St. Patrick’s Day Dish

A Favorite St. Patrick’s Day Dish

It’s that time of year again, in America, when the beer turns green and the aroma of corned beef and cabbage fills the air. The dish is so comforting, but just what is corned beef? The term has nothing to do with corn, but was the English term for a small granule, such as a […]

Winter Produce

Winter Produce

The colder months are when a rainbow of fruits and vegetables reach their peak, from dark green kale to sunny citrus. Jicama Pronounced hee-cah-ma, this winter vegetable is crunchy and refreshing. Its mild flavor makes it perfect for salads, salsa, or as crudités for your favorite dip. Use a vegetable peeler to remove its tough […]

English Stew (1860)

English Stew (1860)

English Stew (1860) English stew is the name given to the following excellent preparation of cold meat. Cut the meat in slices, pepper, salt, and flour them, and lay them in a dish. Take a few pickles of any kind, or a small quantity of pickled cabbage, and sprinkle over the meat. Then take a […]

Buttered Cabbage

Buttered Cabbage

Buttered Cabbage Civil War deprivations did not stop women from sharing recipes (receipts) with one another. This recipe for Buttered Cabbage was published in Godey’s Lady’s Book in 1862. “Boil the cabbage with a quantity of onions, then chop them together, season with pepper and salt, and fry them in butter. It is a rather […]

Cauliflower

Cauliflower

Cauliflower Whether roasted, mashed, raw or added to pasta dishes, there’s something so comforting about cauliflower’s mild, creamy flavor. Plus, it’s one of the most nutritious vegetables around. What’s not to love? Cauliflower is a member of the cruciferous family, along with broccoli, cabbage, and kale. These vegetables are an important part of a heart-healthy […]

Broccoli

Broccoli

Broccoli Broccoli is a plant in the cabbage family with tight heads of green, purple, or white flower buds that are cooked and eaten as a vegetable. Broccoli comes from the Latin brachium, “strong arm/strong branch,” and comes from a reference to its shape. Broccoli is the Italian plural of broccoli, “cabbage sprout/head,” and literally […]

Cauliflower

Cauliflower

Cauliflower is nothing but cabbage with a college education. – Mark Twain

Constitution Week – Foods of Our Forefathers Part III

Constitution Week – Foods of Our Forefathers Part III

Constitution Week – Foods of Our Forefathers Part III The abundance of meat in America was a major change in the diet of the early settlers.  Rabbits and squirrels were available year-round nearly everywhere, plus deer and other large game in many regions.  As settlers moved west, buffalo gained importance in the diet.  Fish, shellfish […]