So it’s come to this, I’ll admit it. I’m a big fan of cabbage. Brought up in a French Canadian Household and on Sunday we’d have Boiled Dinner with a big salty ham sharing the pot with a variety of veggies including cabbage. And that there cabbage would just soak up all that ham fat and be soo darn good. … Nowadays, however, I’m trying to atone and nurture my circulatory system back to an “as-new” condition so I’ve traded the ham for skinless chicken breasts and ham fat for olive oil. But you know what? That love for cabbage will never leave (and I didn’t even tell you about my father’s “cigars” (stuffed cabbage leaves). .. Now if they ever tell me I only have six months to live watch out…
Anyway, we bought a non-organic cabbage and compare it against it’s healthy organic cousin ( and no, I refuse to say head to head).
Well, the first thing we noticed is that the Organic variety looks more real, alive and fresh. The non-organic cabbage on the right looks like it’s had a hard life. Lots of chemicals and not enough clean living. Actually it looks like a tired old man and that’s a sad thing to see. But am I sure I want to eat that thing?
Yeah I’m sure that I don’t. … This guy has nothing to offer me but trouble. Nothing I can prove mind you, but he just makes me uncomfortable. Anyway, here’s some background on the life of some non-organic cabbages. First, growing up on these massive farms they are targeted by a variety of nasties including (the cabbage looper, diamondback moth, imported cabbageworm etc…). And these pests are smart. For instance “Most of the eggs of the foliage feeding caterpillars are laid on the under-surfaces of the leaves and the larvae, until mature tend to feed on the underside of the foliage..”. So to combat this “Insecticides should be sprayed in high volume solutions …” “… at high pressure…” and “… spreading and sticking agents should also be used to improve coverage.” (the complete page from the University of Kentucky is here). … And then after this war is fought the cabbage is sent to our local supermarkets.
Now, in contrast the Organic cabbage is one lucky beast. No artificial fertilizers and no insecticides. Living cleanly off the natural land. The living was good and it shows. Just look at this guy. Isn’t that one good looking head of organic cabbage? And these good looks go beyond being just skin deep. No chemicals on it, no chemicals in me and I like that. And this is especially important for cabbage which is probably the most commonly eaten raw veggie due to the invention of coleslaw (and actually for most people the ONLY raw veggie that will ever touch their lips). And, you know as well as I do, that the average cook is not going to do a great job of washing leaves prior to shredding (and they might not even wash it at all). … SO… I’d just say no to coleslaw unless it’s organic (you know, maybe this should be your “go to” volunteer dish).
Now you should go organic because you and your family deserve it. Also, please learn to respect this blahsay vegetable on St Patty’s Day and throughout the rest of the year as well. After all, Broccoli, Kale and Cauliflower are just a few veggies that are nothing more than selective breeding of cabbage. Yes my friends, you may already love cabbage but it’s just a funky variety of it with a different name.
Now if you like this post and think of some else would too (or they make the cold slaw) please share it with them & help spread the word. Hopefully 2010 readership will continue to grow and provide some level of support to free up time to work on www.OrganicTestKitchen.com and another cooking site. And also, thanks so much for all your support throughout these years. Have a great day!