Cabbage that is simple and satisfying

From the Farm

As gardens fade in the final weeks of August, the rows of cabbage at our farm are becoming fully developed heads for harvest.

The phrase “of cabbages and kings” dates to the late 1800s, with one of the first mentions in Lewis Carroll’s “Alice in Wonderland.” Today, it refers to the wide range of topics in societal circles.

Cabbage is vital for feeding hungry worldwide communities, as I was reminded recently by Sister Germaine Hustedde from the religious order of The Poor Handmaids of Jesus Christ, whichis celebrating its 150th anniversary. The order is based at The Center of Donaldson near the campus of Ancilla College in Donaldson, Ind. Sister Germaine spoke at a local church service and emphasized how important cabbage is in developing nations.

Her mission work includes helping at the St. Joseph Home Caring Place in Mitunguu, Kenya, which serves homeless street boys in need of education and resources.

The school and shelter in Africa is housed in a structure that was an abandoned slaughterhouse for cows and pigs, until she worked with volunteers to transform the building.

“At first, we were only concerned about the school operations and education of the youth,” Sister Germaine said. “But when the boys would arrive to the school, it was clear they had not eaten any breakfast. So we began our program to provide a breakfast and lunch during the school day. Some boys travel to our school each day, and we also have 41 boys who reside in a boarding school. Girls are housed and cared for at another facility.”

Sister Germaine said she was walking one day to the village street market and took a shortcut through an alley.

“I witnessed a number of the boys digging through the trash cans looking for anything they could eat. As I watched from a distance, I saw one boy find a large cabbage leaf and you could tell he was overjoyed. But what surprised me the most was that he called to the other boys, who then gathered around, and he tore the cabbage leaf into pieces to share it with the others.”

Sister Germaine said she and other nuns work to provide food, education, shelter, clothes and health care to the boys, but also “a sense of dignity” and “promise for the future.”

Cabbage consumption in poor countries is equal to demand for potatoes in the United States, she said.

Though not as nutritious as broccoli, cauliflower and Brussels sprouts, cabbage is rich in vitamin C and high in potassium, beta carotene and fiber.

Research shows cabbage helps prevent cancer because of bioflavonoids in the leaves.

My columns and cookbooks have included recipes with cabbage as the key ingredients, ranging from soups to stuffed cabbage leaves. One of the most popular is cabbage and noodles.

Today’s recipe is a variation. Our neighbor Joann Scamerhorn said that recipes for cabbage and noodles have been thought of as “peasant food,” but she says taste and flavor make these recipes “fit for royalty.” Philip Potempa has published three cookbooks and is the director of marketing at Theatre at the Center. Mail questions to From the Farm, P.O. Box 68, San Pierre, IN 46374.

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PHIL POTEMPA/POST-TRIBUNE Rows of cabbage at the Potempa farm in San Pierre await harvest for use in recipes ranging from soups to stuffed cabbage leaves.Makes 6 servingscup vegetable oil large onions, chopped small head of cabbage, coarsely chopped to make about 5 cups ounces of egg noodles, prepared according to package directions tablespoon butter teaspoon garlic powder teaspoon salt teaspoon black pepperSprinkle of parsley flakesIn a large, deep skillet, heat oil and saute onion with cabbage until soft and tender, adding a splash of water if needed.Cook noodles according to directions, drain, add butter and toss to coat.