The cure in cabbage soup
Ancient Greeks, Romans and Eric’s parents knew of restorative powers of this Brassica
When I was growing up, at least one Sunday a month there was a familiar aroma wafting from my family’s kitchen. It came from the large pot of cabbage soup simmering on the stove.
My dad loved that kind of soup and my mom enjoyed making it. I didn’t realize until later in life, though, that beyond filling him up, it sometimes provided him some pain relief from having too much of a good time on Saturday night.
My dad was Latvian and I eventually learned from him that in that part of Europe, and other places, such as Lithuania, cabbage soup is a hangover cure, especially when stocked with something a little sour, such as vinegar or sauerkraut.
It has served that purpose for eons, but folks in those locations were not the first to believe in cabbage’s restorative power. The first were the ancient Greeks and Romans.
According to several sources, they strongly believed in the healing powers of cabbage and its ability to ward off the effects of too much alcohol. They were so convinced, they would eat mounds of it before drinking gallons of wine, which is naturally acidic.
Over time, the belief that cabbage and other acidic foods could help reduce the effects of drinking too much alcohol spread to other parts of the world.
That notion kind of makes sense, because liquids such as vinegar and fermented foods such as sauerkraut are sort of an internal cleanser. Cabbage is very nutritious — some deem it a “super food.” It’s an excellent source of vitamins C, K and B, fibre and many minerals, such as iron, calcium, potassium and phosphorus.
My mom always put other nutritious vegetables into her cabbage soup and some kind of protein-rich meat, such as small balls of ground beef or some form of smoked pork. It’s not surprising that my dad felt better after eating it, hangover or no hangover.
Below is a recipe for my latest version of that soup. It makes a nice Sunday supper served with slices of a dense and hearty bread, such as my whole-grain rye bread with sunflower seeds.