We all have a past – we all have our stories – no matter how we may try to run away from them, they are there, deep in the annals of our history – they play a big part in who we are today !
Similarly, cabbage has a past, cabbage has several stories that left my jaw hitting the keyboard, stories that go way, way back in time – stories that led me to believe that cabbage is so much more than a healthy vegetable which is high in glutamine, vitamin A, vitamin C, Vitamin K, Potassium, Calcium, Iron and Quercetin (an antioxidant that is a natural antihistamine that is said to benefit allergy sufferers)!
Here are just a handful of these jaw-hitting-the-keyboard stories..
• In China, scrolls dating back to 1000 BC mention white cabbage as a cure for baldness in men!
• Before a night of indulging in wine and alcohol, Egyptian pharaohs ate large quantities of cabbage as they believed that cabbage would allow them to drink more without the ensuing side effects (which is probably what gave birth to the cabbage-and-vinegar-hangover remedy of today).
•At the turn of the last century Cabbage was considered a money saving food-with only a 3 month growing period. Today it is one of the most nutritious vegetables, believed to posses anti-aging and anti-cancer properties.
• Cabbage juice is said to relieve constipation. However, it can lead to flatulence as the juice breaks down putrefying matter in the intestines . On a more positive note, Cabbage leaves are considered ideal roughage
Which bring me to this dish-with all it’s “roughage”:
For the longest time, the only way I would eat cabbage is if it had been cooked by my mom – she would throw in a smorgasbord of Sri Lankan spices, shredded coconut and some other unknown items and voila – not just edible, but extremely palatable, cabbage! She would often try to explain her process to me, but I never could quite replicate her cabbage. After many EPIC failures, I came up with this winning concoction of spicy, tangy, cabbagy goodness!