By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…
National Cabbage Day’s celebrated on February 17th each year…
“Cabbage Grows in Brooklyn!” at the Botanical Garden + a info into it’s ancient history (including mention of Romans using cabbage broth as a remedy for hangovers! Boy this botanical garden sure knows it’s audience lol)
Cabbage is one of the most ubiquitous cruciferous vegetables that plays an important role in pretty much every major ethnic food culture (that we’re aware of in America at least). Think Irish American, Caribbean (Jamaican, Trini, etc.) African-American (Southern, Northern, Midwestern, Western…) pan-Asian (notably Chinese), Eastern European heritage, pan-African, Asian Indian, Russian… to name a few….
Shameless personal plug: I make some of the most delicious cabbage dishes so i’m told — and AGREE! Inspired by various geographies and food cultures, i make it many different ways but my “Coco Cabbage” Caribbean-inspired rendition using unrefined coconut oil is always a big hit among friends and fam, as is my smokier version simmered up in bacon fat! + smoked paprika —and each involve copious amounts of onion and garlic (freshly diced as well as powdered)/granulated…. (most of these are included in the carousel of pics below) … and then there’s the sauteed red cabbage recipe i provide in my curated Juneteenth recipes…
Said all that to say there’s almost always a head of cabbage of some type in my fridge. I also love that it can be converted into a crunchy cruciferous salad (aka coleslaw) — the perfect accompaniment to bbq brisket! and/or added to collards or mustards to bulk up the pot…
I use my own original photography in all my posts FYI….
JOIN one of my PAID PATREON tiers at any level to get my ‘Famous’ Coco Cabbage RECIPE! It really is delicious 🧑🏽🍳 🍽️ 😋 … [existing Patreon peeps paying attention should redeem theirs!]
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