Since I've Been Talking Cabbage: Folklore and Superstitions

As usual, whenever I get involved with something, I wonder if there are superstitions attached to it. Lately I've been on about cabbages, so I had to go look, and of course, there are plenty of beliefs attached to the homely plant.

We have probably all heard of the importance of eating cabbage on New Year's Day to have luck (or money) in the coming year. I follow my mother's tradition of putting wrapped coins in the cooked cabbage to assure we'll have plenty of money in the coming year. It's never made me rich and I wonder if all I'm doing is making sure pennies continue to multiply in my wallet, but hey, I'm not taking any chances, so the wrapped money will continue to be hidden in my New Year's cabbage.

But did you know that you need only dream of cabbage to assure good fortune? There is another conflicting belief though, that if you dream of cabbage a friend is seriously ill and probably won't recover. Dire, that.

from The Graphics Fairy Website

Another thing I remember my mother doing was cutting a cross in the bottom of the cabbage core before then cutting the cabbage into quarters. According to the website HistoryExtra, this is why:

"Do you dread the annual ritual of preparing the mountain of Brussels sprouts for that family Christmas dinner, painstakingly cutting a cross in every stalk before you toss them in the pan? Why do we do that? People claim we cut a cross in the bottom to help the sprouts cook better, but you don’t find them served like that in most restaurants.

Without knowing it, you may be following a superstition dating back to the medieval times, when it was believed that evil spirits or tiny demons hid between the leaves of lettuces, sprouts and cabbage. These spirits could enter anyone who swallowed them, making the person ill or at the very least giving them stomach ache. So before cooking, a cross was cut in every sprout or cabbage to drive the evil spirits out from the leaves."

Well, who knew?

There is a variety of cabbage called Jersey, which comes from the Isle of Jersey, and according to old folklore the seed for this cabbage should only be planted during the waning moon or the seed will not germinate.

Along with this, my friend and reference librarian extraordinaire Elizabeth told me that one of the first reference questions she had to answer was what was the right sign of the moon for making kraut. She found that it was the full moon, as that would "draw" the brine. Hmmmm....we just made ours in the waning moon so I hope that has the same drawing effect.

A cabbage can predict your future mate, prosperity and happiness too, according to the Irish. Go on over to Irish American Mom's blog to get the details and directions to assure you do it properly.

photo credit: National Archives

The National Endowment for the Humanities website includes a bit about "Cabbage Night":

"An 1895 story from the Hawaiian Gazette explained that Halloween was rarely celebrated in the United States (only by young boys, who knew it as “Cabbage night”).  The paper then, however, gleefully detailed the many ways nuts, cabbages, and apples had been used to reveal a future spouse’s face in the old country."

from the Graphics Fairy website

In Gregory the Great's Life of Benedict, Vol. 2, there is a story about a nun who became violently ill after eating a cabbage which she had not blessed. The Saint was called on to expel the demon that had possessed the nun, and according to one version of this story, the demon then complained that he was just minding his own business and sitting on the cabbage when the nun came along and ate him!

Here in America, author Jane Manaster writes in her book, Horned Lizards: The Book of Horny Toads, of a spell wrought by a woman on a girl who she thought was trying to steal her husband. "Kill a horned toad, salt it like salt pork, cook it with cabbage and feed it to the girl." Apparently the girl went mad and went to the "hoodoo doctor" for her own cure! (page 39).

Now, I am back to looking for red cabbage recipes. And I will remember to cut that cross in the bottom of the core, you'd better believe!

Copyright Susanna Holstein. All rights reserved. No Republication or Redistribution Allowed without attribution to Susanna Holstein.

Cabbage, Cabbage, Cabbage

Yesterday's cabbage-y adventure was borscht. I've seen the recipe in my canning cookbook for years and always meant to try it. Yesterday was the day.

I grow red cabbage every year because it's just so pretty. Most years the chickens end up eating it because really, how much cabbage can two people eat? A head can last four meals, and red cabbage is even harder to use. One year I made red cabbage relish--it was delicious and so pretty, but again, how much relish can two people eat?

So, the borscht. It is a Russian cabbage soup and most of the online recipes I found had beets in it as well, and some had potatoes--these weren't canning recipes though. Others added sour cream and dill, and there were other variations. The recipe I used called for cabbage, tomatoes, onions, apples, beef boullion, salt, pepper and water. Everything was put into the pot and brought to a boil, then into jars and the pressure canner for 55 minutes.

It was pretty when it went into the jars, but after canning not so much.

The jury is out on how we'll like it. We're going to try it today--as it is, with sour cream, with sour cream and dill, and with added cooked potatoes. We shall see. If we don't like it, lesson learned and the chickens eat well, again.

I still have four red cabbages left. Does anyone have a good recipe for using them up? Maybe I should freeze it? Open to ideas!

Copyright Susanna Holstein. All rights reserved. No Republication or Redistribution Allowed without attribution to Susanna Holstein.

Beans 'n' Kraut

Not a recipe though--I can't even imagine what that would taste like. But it's what's been cookin' in my kitchen the past two days.

Friday was beans. 25 quarts, to be exact. These are bush beans--Tenderettes, my favorite. I am not a fan of the half-runner beans that are the runaway faves in this area; I don't like stringing them, and I don't like their flavor. Different strokes!

Beans, beans, beans

Saturday was sauerkraut day. This year I bought a food processor to cut up the cabbage, and it sure made the job easier. We've always used a kraut cutter, sometimes called a mandolin for some reason, but last year it was just too hard so I looked for a better way. The job went a lot smoother and easier with the processor.

Some of our yield.

It takes both of us to make kraut. We had 10 heads of cabbage, 5 early flat Dutch and 5 stonehead. We had to toss one head of early flat Dutch as it had split was was a mess of bugs and dirt and who knows what. So with 9 heads, we got 17 quarts of kraut. It was actually a pleasant job this year--we took breaks for wine and beer! More than one way to make canning fun.

Here's the recipe I use to make kraut. I've used this recipe since 1978 or so, and it always comes out well. It is from my Better Homes and Gardens Home Canning Cookbook, 1973 edition. It's pretty simple:

Shred 5 pounds of cabbage. Mix in 2 1/2 tablespoons of pickling salt. Let that set for about 30 minutes-1 hour. Then pack in jars, packing firmly, and leaving 1" of head space. The juice comes out of the cabbage as you pack and should cover it by the time the jar is full. Then wipe the jar rims and put the lids and rings on tightly. Let work for about 6 weeks--put them on a tray of some sort because the brine might spill over. If you need to, you can add brine while they're working by mixing 1 1/2 TBSP salt in a quart of water and adding to the jars that need it. Then clean the jar rims again, put on new lids, and set them in a water bath canner that is filled with cold water making sure there is 2" of water covering the jars. Bring the water slowly to a boil, and boil for 30 minutes. Tighten rims if necessary when the jars are removed from the canner.

Today I am tackling the red cabbage in my first attempt to make and can the Russian soupl called Borscht (the recipe is in the same cookbook). Wish me luck!


Copyright Susanna Holstein. All rights reserved. No Republication or Redistribution Allowed without attribution to Susanna Holstein.