Cabbages and kings


The Walrus and the Carpenter, Lewis Carroll

“The time has come,” the Walrus said,
“To talk of many things:
Of shoes–and ships–and sealing-wax–
Of cabbages–and kings–
And why the sea is boiling hot–
And whether pigs have wings.”


Do you wonder what the chances are of me finding something to post about covering both cabbages and kings? You expected the cabbage commentary as it’s St. Patrick’s Day, but the kings…

Cabbage is a cruciferous vegetable which has an extremely low calorie count because of its high water content. It belongs to the cruciferous family along with its cousins broccoli, brussels sprouts, cauliflower and kale.

Cabbage is a wonderful vitamin C source and seems to have some anti-cancer properties. It’s crunchy texture and bit of “bite” when eaten raw makes it a great topping in a sandwich. Sometimes we add it to a lettuce salad for added interest. However, cabbage’s health benefits are enhanced with cooking. Overcooking is what generates the strong smell, so keep your cooking time brief.  Our cabbage is going in to a quick Oriental stir fry (accompanied by some Irish soda bread – an international cacophony) today.

Enjoy the health benefits of cabbage and its cousins to be well,


PS My “kings” are my King Alfred daffodils which are blooming at our home. Our spring-flowering bulbs have  never been so strong as this year; what a delight.

PPS Nancy, these are daffodils YOU planted for us:)


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