From Extra-ordinary living magazine Fall 2023

Kelly Wambach

I’ve often wondered what the fascination is with the mighty cabbage. Is it the gigantic human size heads or is it the aroma of cooked cabbage that can dominate our kitchens during and after cooking? Then of course there’s the effect it has on some of us seniors that reminds us and our neighbors to consume with caution!

Stories surrounding the mighty cabbage have been shared for years. Why were we born under a cabbage leaf? Couldn’t we leave well enough alone and accept the fact the stork left us on the doorstep. Many years ago it was under an enormous cabbage plant that my dad found an old and valuable gold coin. Why that little leprechaun chose to leave his lucky coin in the care of a cabbage instead of a cucumber, who knows. And there’s the miniature self portrait of the artist cleverly disguised among the leaves of a cabbage in an old oil painting that hangs on my wall. The artist could just as well have hidden her self-portrait in a bowl of fruit, but chose the mighty cabbage to hide her face.

The answers to these cabbage mysteries may never be known, but what we do know is the mysterious cabbage is one of our favorite and most versatile of all garden vegetables. From just good old boiled cabbage with lots of melted butter to an antique stone crock filled with fermenting cabbage transforming itself into a tangy and pungent sauerkraut.

Most of us have at least two coleslaw recipes in our recipe box. More than likely one of them is the one our mothers made. I’m including a couple recipes that might not be as common as coleslaw these days, but you might remember them as something your grandmother made.

The first is a tangy and spicy Chow Chow made from whatever was left in the garden at the end of the growing season.  Absolutely nothing went to waste in the good old days.

Recipes will vary for Chow Chow. This one includes tumeric so with all the hype about tumeric these days I thought it would be fun to include it. The recipe is from my friend Casey’s grandma Alice Marie. The original recipe made literally gallons so I have reduced it to a more manageable size for today’s cooks. This is an old recipe and made to grandma Alice’s taste. Adjust ingredients to your taste. I like a bit more brown sugar so added an additional 1/4 cup.

Grandma Alice’s Chow Chow

Makes about 4 pints

1/4 large firm cabbage chopped. About 5 to 6 Cups

2 medium onions diced

3 small cucumbers diced

1/4 cup canning salt

1 small red bell pepper diced

1 small green pepper diced

Cover above with water and let sit 3 to 4 hours. Drain well and place in a large & heavy kettle. Add just enough apple cider vinegar to barely cover. About 4 cups.

 To this add:

1 cup brown sugar

1/2 tsp tumeric

1/2 tsp mustard seed

1/2 tsp celery seed

Bring to a boil then reduce and simmer 15 minutes.

Mix together 1/4 cup flour and 2 tbsp ground mustard powder. Add enough water to make a thin paste. About 1/2 cup. Stir into vegetable mixture and bring back to boil. Mixture should thicken. Simmer an additional 10 minutes. Stir often.

Place in sterilized jars and seal as for pickles or refrigerate and enjoy. Serve cold

The second recipe is an old German favorite just in time for your Oktoberfest celebration.

Fried Red Cabbage

I medium head of red cabbage chopped or sliced.

1 medium onion sliced

3 to 4 tbsp bacon grease, butter or vegetable oil

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp ground cloves

1/2 tsp garlic powder

1/2 cup cider vinegar

1/2 cup brown sugar

4 slices crisp fried bacon crumbled

Place first 3 ingredients in a large and heavy fry pan. Sauté on medium high heat until soft. Stir often. Reduce heat and add remaining ingredients except bacon. Let simmer 10 minutes. Top with crispy bacon.

 Remember “The most important ingredient in a recipe is the memory it conjures.”

 Go cook up a memory.