Call Me A Cabbage

by Teri Pizza

Round or flat head, red or curly (as in Savoy), from California (Napa) or China (Bok Coy or Pak Choi), all cabbages stem from the Cruciferae family of vegetables with four petals. The botanical name was given to them because their cross-shaped flowers resemble the Latin cross.

Cabbage appears in most of the world’s cuisines. Korea has its kim chee; Germany
sprouts sauerkraut, Ireland boasts colcannon. Austria and Eastern Europe have kohlrabi
and, in China, there’s bok choy. It’s Russia’s national food. They eat about seven times
more of it than an average American.

Here in the United States we love our corned beef and cabbage — especially for St.
Patrick’s Day.

Eating cabbage has helped people reduce their risk of colon and rectal cancers. It is
low in fat and calories, a good source for B5, B6, B1 and vitamin K. It contains fiber and
adequate amounts of potassium, manganese, iron and magnesium.

St. Patrick’s Day (or any day) Strudel
Recipe from Jackie Cobb


¾ c. cooked white rice
1 ½ Tbsp. butter
1 ½ c. yellow onion, chopped
3 ¼ c. cabbage, shredded
1 ½ tsp. caraway seeds, divided
1 tsp. dried dill
½ tsp. salt
Black pepper, a pinch or to taste
4 oz. cream cheese, cubed
¼ c. Swiss cheese, shredded
½ c. sharp cheddar cheese, shredded
2 eggs, divided
1 sheet puff pastry



Preheat oven to 350-degrees.
Over medium heat, sauté onions in butter until translucent. Add
cabbage, 1 teaspoon caraway seeds, dill, salt and pepper. Cook, covered.

Stir frequently until cabbage softens. Uncover and continue cooking until
cabbage is limp and onions begin to brown. Remove from heat and drain.
In large bowl, mix rice and cream cheese; add remaining cheeses, 1
egg and sautéed vegetables. Mix well.

On floured surface, roll pasty into a rectangular shape, until 1/8-inch
thick. Spread filling over bottom half of pastry; leave an inch at bottom
and sides. Fold top half of pastry over filling; pinch sides to seal. Place on
baking sheet.

Cut slits in top of strudel, one every inch. Whisk egg with 1 teaspoon
water and brush top of strudel. Sprinkle with rest of caraway seeds. Bake
45 minutes until golden brown. Cool 10 minutes before slicing.

Teri Pizza is an author and speaker. Her newest book,
COPD: The Eat to Breathe Plan to Feeling Better is now available at


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