[1] A Blue Margarita, made with Blue Curaçao instead of a clear orange liqueur (photo © a3tabacos | Pexels).

[2] The first producer of Curaçao liqueur, Senior & Co., debuted its product in 1896. The first liqueurs were white (clear) Curaçao. Note that the bottle is shaped and textured like the orange that engenders the liqueur (photos #2 and #3 © Senior & Co. Distillery).

[3] To add festivity to cocktails, Senior & Co. also made a bright orange version. Both taste the same as clear Curaçao. Today there are also green and red versions.

[4] Cocktail rimming salt comes in many colors. You can find them on Amazon (photo © Snowy River Cocktails).

[5] Cointreau is the #1 favorite orange liqueur (photo Remy-Cointreau).

[6] Grand Marnier is #2 (photo © South Beach Liquor).

[7] Like Grand Marnier, Pierre Ferrand is a French brand made with Cognac (photo © Maison Ferrand).

[8] Distilling the laraha peels (photo © Daniel Krieger | 1000 Awesome Things About Curaçao).

Blue Curacao is a fun contradiction in terms: an orange-flavored liqueur that’s blue in color. Most orange liqueurs are clear. So for fun on National Margarita Day, February 22nd, how about a Blue Margarita (photo #1)? (Also mark your calendar for Cinco de Mayo and July 24th, National Tequila Day.)

The Blue Margarita simply substitutes one type of orange liqueur for another; in this case, Blue Curaçao, a clear liqueur that’s colored bright blue for a more dramatic-looking drink. (See the different types of orange liqueur below).

The island’s only distillery, Senior & Co., which produced the first the original Curaçao at the end of the 19th century, also produces four other flavors (photo #9). After Blue (photo #2), the second most popular variety is Orange Curaçao (photo #3).

The recipe follows. But first:

> The history of Curaçao liqueur is below.

> The history of the Margarita.

> The history of the Margarita glass.

> The history of tequila and the different types of tequila.

> The different types of orange liqueur, below.

> 35+ Margarita recipes.

> Throw a Margarita party.
 
 
WHAT IS BLUE CURAÇAO?

Curaçao is an orange liqueur that originated in the Caribbean island of Curaçao. It is used interchangeably with other orange liqueurs.

It typically has a slightly more complex flavor profile than generic triple sec from the Caribbean (see the different types of orange liqueurs below) due to the addition of herbs and spices: bitter orange peels, cloves, and orange zest, for example.

Triple sec, on the other hand, tends to be more purely orange-flavored and considered drier (less sweet).

Both are made by infusing the dried peels of the laraha citrus in alcohol, and then, in the case of Curaçao, adding orange or blue food coloring.

The laraha, a descendant of the Valencia orange, is also known as the Curaçao orange or the Golden Orange of Curaçao. The laraha peel (photo #8) is prized for its rich aroma.

The liqueur is naturally colorless, and most triple sec producers leave it that way. But in Curaçao, food coloring is added to make it more visually appealing.
 
 
RECIPE: THE BLUE MARGARITA

A Margarita is usually served straight up. For a drink on the rocks, use fresh ice. For a blender drink. add the ingredients into a blender with a cup of ice, and blend until smooth.
 
Ingredients Per Drink

 
Preparation

1. CREATE the salt rim. Rub the rim of the glass with a wedge of lime and twist it in a dish of rimming salt.

2. COMBINE the tequila, Curaçao, lime juice and simple syrup in a cocktail shaker filled with ice. Shake well and strain into the glass.

3. GARNISH and serve.
 
 
THE HISTORY OF CURAÇAO ORANGE LIQUEUR

Curaçao liqueur originates from the Caribbean island of Curaçao, a Dutch territory. In 1499, Spanish explorers arrived and claimed the land for Spain.

They planted Valencia orange trees there. But due to the island’s arid climate and poor soil, the oranges that grew were too bitter to eat. The groves were left to grow wild.

Curaçao remained under Spanish control for more than a century. The Dutch West India Company seized the island in 1634.

Over time, locals noticed that the inedible fruits released a fragrant citrus aroma. In 1896 European family living on the island, the Seniors, began experimenting with the peels by steeping them in alcohol.

This led to the creation of Genuine Curaçao Liqueur by the Senior & Co. distillery, which still operates today. Today, Senior & Co. makes five colors of orange liqueur—and three other flavored liqueurs, Chocolate, Coffee and Rum Raisin (photo #9).

Note that the name Curaçao is not trademarked and is not required to be made on the island of Curaçao. In fact, Senior & Co. is the only producer on the island.

The native bitter orange was classified as Citrus × aurantium var. currassuviensis. The word laraha is derived from the local Papiamentu language and is believed to be a modification of the Spanish word naranja, which means orange.

Other European distilleries followed suit, developing their own versions of orange liqueur. Over time, Curaçao evolved into different styles (below), most of them the naturally clear version but also the now-famous blue and orange-colored varieties.
 
 
What Makes Curaçao Blue or Orange?

While original Curaçao is naturally clear, colored versions use food-grade dyes.

 
The colors are purely aesthetic and do not affect the sweetness or citrusy flavor.

By the way, the island of Curaçao is still a Dutch territory, but in 2010, it became a separate autonomous country within the Kingdom of the Netherlands after the dissolution of the Netherlands Antilles.

It’s a Parliamentary democracy. Thus, Curaçao governs its own internal affairs (e.g., local laws, economy, and government), while the Dutch government oversees defense, foreign policy, and some judicial matters.

And the name of the island? Nobody knows its origin.

 
 
THE DIFFERENT TYPES OF ORANGE LIQUEUR

Cointreau, Curaçao, Gran Gala, Grand Marnier, triple sec (the latter a generic name, not a brand): All of these are orange liqueurs and can be used interchangeably.

Orange liqueur comes in three main categories, primarily categorized by production method and flavor profile. Here they are, with some popular brands.
 
Triple Sec Orange Liqueur

Triple sec is a clear, dry, spirit-based orange-flavored liqueur. It has a crisp, dry, and slightly sweet citrus flavor.

Popular brands:

Curaçao is a sweeter, often brightly-colored liqueur from the Caribbean island of Curaçao. It’s made from the dried peels of the laraha citrus, a bitter orange native to Curaçao.

Popular brands:

 
Cognac-Based Orange Liqueur

Grand Marnier is a high-end blend of Cognac and orange liqueur, made by blending Cognac with bitter orange essence. It has a richer, more complex flavor profile than liqueurs in the other categories, including a notes of vanilla/caramel.

It is made in different versions:

 
Plus:

 
 
The Top 3 Brands Of Orange Liqueur

All three are 40% A.B.V. (alcohol by volume), or 80 proof.

1. Cointreau (Triple Sec category) is used in classic cocktails like the Cosmopolitan, Margarita, and Sidecar.

2. Grand Marnier (Cognac-Based category) is a premium brand that is ideal for sipping neat, for Margaritas, and desserts like Crêpes Suzette.

3. Pierre Ferrand Dry Curaçao (Cognac and Curaçao categories), is considered perfect for Mai Tais, Old Fashioneds, and other sophisticated cocktails.
 
 

[9] The Senior line has five flavors of Curaçao and three liqueurs. Blue, Orange, and Premium White taste the same. Green Curaçao is a bit more herbal, and the red version, Cherry, is has cherries in the blend. Note that in the Senior brand, the Premium White variety has a slight green tint.
 
 

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The Margarita is America’s most popular cocktail, with National Margarita Day celebrated on February 22nd. Even if you don’t drink alcohol, you can enjoy one of these yummy Margarita mocktails: Classic, Spicy, Fruity & Spicy, and Smoky.

They capture the tangy, citrusy flavors of the classic Margarita, without the alcohol.

They’re not only for nondrinkers, but for the drinker who already has had a few and would like to switch to a version without spirits.
 
 
NON-ALCOHOLIC SUBSTITUTES FOR TEQUILA

The recipes below use agave syrup, lime juice and sparkling water to mimic the slight sweetness of agave-based tequila. In general, use a 2:1:1 ratio (2 parts water, 1 part agave, 1 part lime).

There are also two non-alcoholic spirits you can try:

 
> How about a tasting party? Get a bottle of each.

> Special days to celebrate: February 22nd (National Margarita Day), May 5th (Cinco de Mayo), and July 24th (National Tequila Day).

> How about a Margarita sundae?

> The history of the Margarita.

> Why is there a special glass for Margaritas? The answer is below.
 
 
RECIPE #1: CLASSIC MARGARITA MOCKTAIL
 
Ingredients Per Drink

 
Preparation

1. RIM the glass. Rub a lime wedge around the rim of the glass, then twist it in a plate of coarse salt.

2. COMBINE the lime juice, orange juice, and agave syrup with ice. Shake well. Strain into a glass filled with ice. Top with sparkling water or club soda.

3. GARNISH and serve.
 
 
RECIPE #2: SPICY MARGARITA MOCKTAIL

Add a kick to the classic. It’s essentially the same recipe with muddled jalapeños and a chili powder-salt rim.
 
Ingredients

 
Preparation

1. RIM the glass. Rub a lime wedge around the rim of the glass, then twist it into the salt-chili powder mix.

2. MUDDLE the jalapeño slices with the agave syrup to release the spice. Add the lime juice, orange juice, and ice to the shaker. Shake well and strain into a glass filled with ice.

3. TOP with sparkling water or club soda. Garnish with a lime wedge and an optional jalapeño slice for extra heat.
 
 
RECIPE #3: FRUITY & SPICY MARGARITA MOCKTAIL

 
Ingredients

 
Preparation

1. RIM the glass. Rub a lime wedge around the rim of the glass, then twist it into the salt-chili powder mix.

2. MUDDLE the jalapeño slices with the agave syrup to release the spice. Add the lime juice, orange juice, fruit purée, and ice to the shaker. Shake well and strain into a glass filled with ice.

3. TOP with sparkling water or club soda. Garnish with a lime wedge and a slice of your chosen fruit.
 
 
RECIPE #4: SMOKY & SPICY MARGARITA MOCKTAIL
 
Ingredients

 
Preparation

1. RIM the glass. Rub a lime wedge around the rim of the glass, then twist it into the salt-paprika-chili powder mix.

2. MUDDLE the jalapeño slices with the agave syrup to release the spice. Add the lime juice, orange juice, smoked fruit purée, optional smoked paprika, and ice to the shaker. Shake well and strain into a glass filled with ice.

3. TOP with sparkling water or club soda. Add the optional liquid smoke or torched orange peel for more smokiness.

4. GARNISH with a lime wedge and a piece of grilled fruit for an extra smoky touch.
 
 
WHO INVENTED THE MARGARITA GLASS & WHY?

The Margarita glass, with its distinctive wide, shallow bowl and long stem, was designed specifically to enhance the drinking experience of a Margarita cocktail (photos #1, #4, and #5).

While no single inventor can be found, the glass design evolved from the classic coupe glasses associated with Champagne (photo #9).

While the exact origins remain elusive, the Margarita glass was likely developed in the mid-20th century as the Margarita gained popularity in Mexico and the U.S.

 
The distinctive Margarita glass, characterized by its wide, shallow bowl and narrow stem, is believed to have evolved during this period.

One theory suggests that a Los Angeles restaurant received an unexpected shipment of uniquely shaped Champagne glasses and repurposed them for serving Margaritas, leading to the glass’s association with the cocktail.

Some sources suggest that bartenders and glass manufacturers collaborated to adapt the coupe to better suit the Margarita as it became a signature cocktail.
 
Why Was It Designed This Way?

 
By the 1950s and 1960s, these special “Margarita glasses” became widely associated with the drink, solidifying their place in cocktail culture.

Despite these tidbits, pinpointing the exact moment the Margarita glass was first sold or advertised remains unclear until the day when a researcher digging through archives may come across the smoking gun.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] It looks like a Margarita, but there’s no alcohol (photo © KS Photography | Pexels).

[2] Freshly squeezed orange juice takes the place of orange liqueur (photo © Zulay | Amazon).

[3] Fresh lime juice joins the orange juice to create the Margarita’s citrus flavor profile (photo © Hanna Balan | Unsplash).

[4] You can get authentic Margarita flavor with a bottle of zero-proof tequila. If you use a non-alcoholic spirit, simply follow a standard Margarita recipe (photo © Ritual Zero Proof).

[5] Another non-alcoholic tequila substitute is Notas De Agave from Seedlip (photo © Seedlip Drinks).

[6] Add spice to a Margarita mocktail with jalapeños or other chile pepper—here a Thai chile—and a salt-and-chile-powder rim (photo © Roman Odintsov | Pexels).

[7] Mango puree adds a deep color and thicker texture (photo © Peligroso Tequila).

[8] Grill mango or pineapple to purée in recipe #4 (photo © Menu For You).

[9] Coupe glass, also called a Champagne coupe (photo © Olena Bohovyk | Unsplash).

[1] Gingerbread hot chocolate (photo © Bittersweet Blog).

[2] Serve it with gingerbread men, gingersnaps, or any ginger or chocolate cookie (photo © Colavita).

[3] Get out your cookie cutters and have some fun (photo © Baked NYC).

[4] Chocolate chip gingerbread cookies. Here’s the recipe (photo © King Arthur Baking).

[5] Crispy gingersnap cookies. Here’s the recipe (photo © Cloudy Kitchen).

[6] The White Chocolate Chips from Guittard are the best that can be purchased in small quantities. For two pounds or more, conssider Callebaut and Valrhona and (photo © Guittard Chocolate Company).

[7] Horchata, a classic Mexican drink. Here’s the recipe (photo © Taste Of Home).

[8] A cup of hot, milky chai (photo © Charles Chocolates).

How about a cup of hot chocolate x gingerbread? Our colleague Hannah Kaminsky of Bittersweet Blog, a great baker with numerous vegan cookbooks to her credit, was inspired to create a recipe.

“Thick enough to qualify as a dessert, my rendition gets an extra boost from bright gingerbread spices, plus the deep, earthy sweetness of molasses,” she notes.

> A brief history of ginger.

> A brief history of gingerbread.

> Gingerbread cake and cookie recipes.

> The history of cocoa and hot chocolate.

Below:

> The difference between gingerbread, gingersnaps, and spice cookies.

> A year of gingerbread and related holidays.

> How to reuse cinnamon sticks.

> Hot and cold drinks that use cinnamon sticks.

> What are warming spices?
 
 
RECIPE: GINGERBREAD HOT CHOCOLATE

If you prefer, you can make white hot chocolate with white chips. Be sure to use real chocolate chips, like Guittard. Never use “melts” when you want real chocolate flavor. Be sure the ingredients have cocoa butter and do not have oil.

Prep time/total time is 5 minutes.
 
Ingredients

 
Preparation
 
1. WHISK thoroughly all ingredients except the vanilla in a medium saucepan over low heat. Continue to whisk gently until the chocolate melts smoothly and the mixture is hot.

2. REMOVE the saucepan from the heat and mix in the vanilla. Pour into cups, garnish as desired and serve.
 
 
THE DIFFERENCE BETWEEN GINGERBREAD, GINGERSNAPS, GINGER COOKIES & SPICE COOKIES

A ginger cookie (photo #4) is a soft, molasses-type cookie that is flavored with ginger and other spices. It is larger than, and otherwise differs from, a gingersnap.

Unlike the fancier gingerbread (photos #2 and #3), a gingersnap (photo #5) is a small, thin, plain round cookie with a hard, smooth texture like a gingerbread cookie. It is a smaller version of the traditional German Christmas cookie known as Lebkuchen. Like a gingerbread cookie, gingersnaps break with a “snap.”

Gingersnaps contain a larger amount of ginger, and thus are spicier, than the chewier ginger cookies.

What about spice cookies?

Spice cookies and ginger cookies have similar seasonings, but the ginger flavor is much more prominent in ginger cookies.

While spice cookies may include ginger, it’s not the dominant flavor. In addition to ginger, they typically contain allspice, cinnamon, cloves, nutmeg, and sometimes cardamom.

This gives them a more complex, layered flavor profile, but less “sizzle.” Examples include Pfeffernüsse and Speculaas.
 
 
A YEAR OF GINGERBREAD HOLIDAYS
 
GINGERBREAD HOLIDAYS

 
 
REUSE YOUR CINNAMON STICKS

People use cinnamon sticks to mugs of hot chocolate, mulled wine, and other beverages. They make a drink feel more festive and cozy for reasons beyond aesthetics.

There’s no reason to throw away an expensive cinnamon stick that’s just been used for garnish. While each reuse will result in slightly less intense aroma and flavor, as drink garnishes no one will notice.

Quality sticks can typically be reused more times than cheaper ones, but only reuse sticks that have been in hot or cold drinks—not those that have been used in cooking.

 
Other Ways To Re-Use Cinnamon Sticks

A cinnamon stick not only serves as an attractive garnish but can also be used as a stirrer. It also slowly infusing more cinnamon flavor into the drink as it sits. Especially in hot drinks, the warm liquid helps to release more of the cinnamon stick’s aromatic oils.

Use A Cinnamon Stick With These Hot Drinks

 
Use A Cinnamon Stick With These Cold Drinks

 
 
WHAT ARE WARMING SPICES?

Warming spices, also referred to as warm spices, are those that create a sensation of warmth or heat when consumed. They are used in both sweet and savory dishes.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

National Chopsticks Day was February 6th, and we headed out for a sushi dinner.

But as we removed the chopsticks from their paper wrapper, we paused to wonder how many pairs of chopsticks are thrown out every day, after just one meal, and how many trees are felled in their production.

So we looked it up.

 
Some companies are trying to repurpose the chopsticks headed for landfill.

Notes a Canadian company: “In Vancouver alone, we’re throwing out 100,000 chopsticks a day….They’re traveling 6,000 or 7,000 miles from where they’re manufactured in Asia to end up on our lunch table for 30 minutes” [source].

Another company is California-based Renew By Trinity International Industries, whose handsome wares are in the photos at right.

Let’s take a look at these formerly single-uses chopsticks that have been upcycled into permanent items for the home.

> The history of chopsticks.

> The difference between recycling and upcycling, below.

> Chopstick issues beyond landfill, below.

> An easy way you can be part of the solution, below.
 
 
TURNING USED CHOPSTICKS INTO SOMETHING BEAUTIFUL…AND PERMANENT!

Trinity International Industries is a planet-first company with a mission to cut back on landfill and turn chopsticks, in particular, into something useful and beautiful.

Renew By Trinity is a brand committed to upcycling mountains of discarded materials otherwise headed to landfills.

Committed to production upcycling (the difference between upcycling and recycling is below), Renew transforms single-use chopsticks into artisan-crafted, handsome wood products for home and for gifting:

 
These American-made products, created from reclaimed materials, are “good as new…but so much better.”
 
 
GET SOME FOR YOURSELF & FOR SUSTAINABLE GIFTS

> Head to RenewByTrinity.com to see all the wares.

> April is Earth Month and April 22nd is Earth Day.
 
 
THE DIFFERENCE BETWEEN RECYCLING & UPCYCLING

Upcycling and recycling both reduce landfill, energy usage, air pollution, water waste, and CO2 greenhouse gas emissions.
 
The main difference between recycling and upcycling is how the materials are processed and reused.

 
Recycling:

 
Upcycling

 
 
THE ENVIRONMENTAL IMPACT OF DISPOSABLE CHOPSTICKS

While bamboo is sometimes used, many chopsticks are made from birch, spruce, or other hardwoods that take decades to mature.

 
 
Issues Beyond Landfill

While wooden chopsticks are technically biodegradable, the chemical treatments used in their manufacture can slow decomposition and leach into soil.

Plus, an estimated 20-25 million trees are cut down annually—aspen, bamboo, and birch—to produce roughly 80-100 billion pairs of disposable chopsticks that end up in landfills.

 
 
The Perils Of Deforestation

Whether the trees are in China or elsewhere, every lost tree on the planet means one less tree to absorb carbon dioxide from the air through photosynthesis. Trees help slow the CO2 buildup in the atmosphere that has been rapidly warming our planet.

That’s just the beginning of what trees do to protect the health of the planet and the people who live on it. The total environmental impact of disposable wooden chopsticks—and every tree they consume—is significant.

> Here’s more about it.
 
 
YOU CAN BE PART OF THE SOLUTION

[1] Globally, 1.5 million disposable chopsticks are discarded each week -+(photo © LSGIHFD | Amazon).

[2] Renew by Trinity recycles chopsticks into home wares like this small Gather Graze serving board…(photos #2, #3, #4, #5, #6, #7, #8 © Trinity).

[3] …and its larger sibling.

[4] There’s a charming breakfast tray.

[5] We love the coasters. We have one at our desk and one on our night table, to remind us constantly of the need for more sustainability.

[6] A side table made from chopsticks.

[7] A coffee table made from chopsticks.

[8] How it all comes together.

[9] What you can do: Get yourself an easy-to-tote pair of reusable chopsticks. There are hundreds of designs on Amazon alone. These are just $9.99 from Youda on Amazon. See more below.

This version looks similar to the ones the restaurant supplies, so you won’t stand out.

And if style is your thing, you can find reusable chopsticks with carrying cases in many colors and designs.

A potential bonus of using chopsticks that stand out is that other diners may ask you about them. It’s an easy opportunity to potentially save even more chopsticks from the landfill.

REUSABLE CHOPSTICKS IN A CARRYING CASE

[10] Reusable bamboo chopsticks and case are just $7.50 on Amazon (photo © JapanBargain 2214). You can also get sets with cloth drawstring pouches.

[11] One of many examples of colorful chopsticks that make a statement. These titanium chopsticks are a bit more expensive, at $16.99, but there are many options under $10 (photo © Finess City | Amazon).

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February 17th happens to be National Cabbage Day, and this week it also falls on Meatless Monday. And it’s cold out. So it couldn’t be a better day to make this Sweet & Sour Cabbage Soup, a hearty bowlful of cold-weather comfort that’s also:

 
The homemade croutons are an extra treat. Many thanks to Nava Atlas of The Vegan Atlas for the recipe.

A cozy meal for a winter day, it’s a generous soup pot full of inexpensive ingredients — onions, garlic, potato, carrots, and of course, cabbage, in a paprika-spiced broth.

> The history of cabbage and yummy cabbage recipes.

> The history of cabbage soup is below.

> So are all the cabbage food holidays.

> A photo glossary of antioxidant terms.
 
 
RECIPE: VEGAN SWEET & SOUR SOUP

Nava says, “Don’t be intimidated by the length of the ingredient list. Everything just gets tossed into the pot at a leisurely pace.”

She adds, “The recommended lemon/sugar balance in the recipe yields a subtle sweet/sour flavor, so feel free to add more to please your palate.”

You can substitute sucralose or agave for the sugar.

While this recipe was made with green cabbage (the most common), for extra nutrition you can make this soup with red cabbage. See the nutrition details in the footnote†.

 
Prep time and cook time are each 20 minutes.

Ingredients For The Croutons

 
Ingredients For The Soup

 
Preparation

1. MAKE the croutons. Preheat the oven to 350°F. Spread the bread cubes in a single layer on a baking sheet brush lightly with olive oil. Use a spatula to ensure even browning and crisping by gently stirring them every few minutes.

Bake until golden and crisp, about 12 to 15 minutes. Remove from the oven and set aside.

2. HEAT the oil in a large soup pot. Add the onions and garlic and sauté over medium heat until golden, about 8 minutes.

3. ADD the water, carrots, potatoes, cabbage, bell pepper, tomatoes, wine, paprika, and cumin. Bring to a slow boil, then lower the heat. Cover and simmer gently for 30 minutes, or until the vegetables are tender.

4. STIR in the lemon juice and sugar, as well as the optional balsamic vinegar. Add more lemon juice and/or sugar until you get the sweet/sour balance that pleases your palate. Season with salt and pepper. If you’d like a spicier soup, add the cayenne or red pepper flakes to taste.

5. SIMMER over low heat for 5 minutes longer. If time allows, let the soup stand off the heat for an hour or two to develop flavor. If the soup is too crowded, add a bit more water, adjust the seasonings and sweet-sour balance, then heat through before serving.

6. TO SERVE you have two options with the croutons. Either way, sprinkle with snipped dill.

 
 
THE HISTORY OF CABBAGE SOUP

Cabbage (Brassica oleracea) is believed to have originated along the European coastal areas of the Mediterranean Sea. The wild ancestors of cabbage, known as wild mustard (Brassica oleracea var. oleracea), grew in these regions and were first domesticated by ancient civilizations, including the Greeks and Romans.

Easy to grow even in cold climates, easy to store, simple to make, nourishing, and affordable, cabbage dishes that has been a staple in various cuisines.

The health and nutrition angle was underscored in the 1980s as scientific research on oxidative stress and free radicals expanded, and antioxidant-rich foods began to gain traction.

> Check out this list of antioxidant foods.

Cabbage goes one step further. As a member of the Brassica or Cruciferous family*, “the world’s healthiest vegetables,”
The Romans were known for their love of cabbage and often used it in soups and stews, believing in its medicinal properties.

During the Middle Ages, as cultivation expanded northward, cabbage soup became a common dish among European peasants. Soups and stews were an essential part of medieval diets, cooked over an open fire with whatever vegetables, grains, or meats were available.

Cabbage soup became a signature dish in Eastern European cuisine, in countries like Hungary, Poland, Ukraine, and Russia.

Also in the Middle Ages, European cabbage was introduced to Asia, where it became a key ingredient in Chinese, Japanese, and Korean cuisines.

Earlier, napa cabbage had been developed in China during the Tang Dynasty (7th–10th centuries C.E.). It’s believed to be a hybrid of bok choy and a turnip-like Brassica.

European immigrants brought cabbage to the Americas in the 16th and 17th centuries. It became a common crop in colonial America, widely grown for its hardiness and nutritional value.

Cabbage remains a great winter vegetable. Cooler temperatures enhance their sweetness.
 
 
A YEAR OF CABBAGE & RELATED HOLIDAYS

[1] Sweet and sour cabbage soup (photos #1 and #2 © Hannah Kaminsky | Bittersweet Blog).

[2] Close up.

[3] Fresh dill adds wonderful flavor and aroma to any type of cabbage soup (photo © Paper Chef).

[4] A head of green cabbage, still on its stalk (photo © Freestocks | Pexels).

[5] Red cabbage, also called purple cabbage, has the most antioxidants (photo © The Nibble | Canva).

[6] Savoy cabbage has crinkly leaves and a milder taste (photo © Monika Grabowska | Unsplash).

[7] Napa cabbage, also called Chinese cabbage (photo via Itsys Spark).

________________
 
*The Cruciferous group, also called the Brassicas, includes arugula, bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, cress, horseradish, kale, kohlrabi, mizuna, radish, rapini (broccoli rabe), rutabaga, tatsoi, turnip and wasabi. For an understanding of their classification in botany, head here.
 
†Nutritional Differences by Type Of Cabbage:

Green Cabbage (Brassica oleracea, photo #4) has the mildest flavor and a firm texture. It’s high in Vitamin K (important for blood clotting and bone health), rich in Vitamin C (boosts immunity and skin health), a good source of fiber (aids digestion), contains sulfur compounds (supports liver detoxification).

Red (Purple) Cabbage (Brassica oleracea, photo #5) has a slightly tougher texture and peppery flavor. It’s the highest in antioxidants (rich in anthocyanins—which give it the purple color—and help fight inflammation, plus the polyphenols (the group in which anthocyanins belong0 are linked to heart and brain health), and has about 30% more Vitamin C than green cabbage.

Savoy Cabbage (Brassica oleracea var. capitata, photo #6) is milder and more tender than green cabbage. It’s lower in fiber than green cabbage, which makes it easier to digest, but on the other hand, provides less fiber. It has more more folate, which is important for DNA synthesis and pregnancy health; and it contains carotenoids for eye health. Its crinkly leaves make it the most beautiful of the cabbages.

Napa Cabbage (Chinese Cabbage) (Brassica rapa subsp. pekinensis, photo #7), another pretty cabbage, has a soft, mildly sweet taste and delicate texture. It’s lower in calories but high in water content for hydration. It’s rich in folate and Vitamin A, which supports skin and eye health. It contains glucosinolates, compounds linked to cancer prevention.

Since cabbage is high in water (about 90%) and fiber, it is very filling while being low in calories. The different species range from 25 to 30 calories per 100 grams (3.5 oz) of raw cabbage.

‡It’s easy to make seasoned croutons. You can season them with salt, added to the olive oil or melted butter, but also make:

Spiced croutons: Add chili pepper flakes or cayenne to the oil. In other recipes, different spices may pair well, e.g. cumin, curry, garlic, oregano, even sweet spices like allspice, cinnamon, cloves, or nutmeg.

Herbed croutons: Add any dried herbs you like—basil, dill, parsley, rosemary, or thyme, e.g. If you prefer fresh herbs, chop them finely and toss the bread cubes in them after they’re finished baking.
 
 

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