Whether you had cabbage or not this New Year’s Day, make sure you incorporate this winter vegetable into your meals this season.

Eat What:

-Cabbage is a “cole” crop and closely related to broccoli and brussels sprouts

-There are many different types of cabbage: purple, green and white head cabbage, as well as Napa and Savoy varieties

-The most common preparation of cabbage is pickling, as in sauerkraut

-Cabbages were seen in illustrations during the Dark and Middle Ages

Eat When:

-Cabbage is available from late fall through winter

-Store cabbage in a cool, dry place for up to 4 months

Eat Right:

-Cabbage is an excellent source of beta-carotene, Vitamins K and C and fiber

-Cabbage has been shown to reduce the risk of some cancers, especially the colorectal kinds

-Purple cabbage also contains anthocyanins, which has anti-carcinogenic properties

Eat More:

-The most popular way to prepare cabbage in the United States is to turn it into coleslaw, followed by its use in sauerkraut and polish dishes, like cabbage rolls

-Try roasting a head of napa cabbage

-Like Rueben sandwiches?  Try this Rueben Meatloaf recipe for a one-dish meal!

Duff Goldman’s Sweet-Hot Cabbage Relish

Anytime I buy a purple cabbage, I make sure I work this recipe into one of the weeks’ meals.  It’s a little sweet, a little hot and just tangy enough to be interesting.  I’ve served it with pork and apples, but it’s casual enough to go with sandwiches or burgers, or even as a side dish on game day.  Jicama is easy enough to find in the produce section these days, and I usually just use regular prepared horseradish instead of the beet horseradish it calls for.  Enjoy!


2 teaspoons vegetable oil

1/2 small red onion, thinly sliced

1 large clove garlic, smashed

Kosher salt

1/4 head red cabbage, thinly sliced

1/2 cup apple cider

2 tablespoons apple cider vinegar

1 teaspoon sugar

Freshly ground pepper

1/4 small jicama, peeled and grated

2 tablespoons beet horseradish, drained

2 tablespoons chopped fresh dill


Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.

 Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage or pork chops.


Holly R. Layer received a B. A. in Journalism from Penn State and served four years in the U. S. Air Force before deciding to go back to school to become a Registered Dietician.  She loves running, reading, fine stationery, colorful kitchen gadgets and ALL things food-related.  An avid cook and baker, you can find her in the kitchen most days whipping up something yummy.  Too bad her husband, Andrew (an East Aurora native) is the pickiest man alive!  You can find her at www.thefrozenpineapple.com.