Produce of the Week - Red Cabbage

Cabbage is perfect in all forms whether it’s left raw, cooked or even fermented. It stores great and is a wonderful winter time green! We grew an array of different sized cabbage last year. The smaller sizes seem to be a hit with our city folks that only need smaller amounts or lack the room for larger heads in their fridge.

Where you can grab our cabbage products.

⁃ Old Strathcona Farmers’ Market every Saturday and Sunday

⁃ Winterfest Sylvan Lake this Saturday from 12pm-4pm @ Community Centre

⁃ Delivery & Pick Up on February 14th

The oldest of the hard-head cabbage types was first recorded during the 12th century and first description of red cabbage dates back to 1570 England, even though it was introduced to Europe during the 14th century. It was used primarily by peasant families as food for human and livestock consumption. Our goats and poultry love snacking on any extra cabbage we have. We even give our animals homemade sauerkraut during the colder winter months as a gut friendly snack!

Eating cabbage has shown to lower gut inflammation and is a great source of insoluble fibre. According to Liver Rescue by Anthony William, he says,

“Just when you think red cabbage's duties are done, its sulfur compounds combined with its deep purple-red pigment head up to the liver, where they revitalize and regenerate injured tissue, including tissue in the liver's deep, inner core, making red cabbage an effective tool for liver recovery.”