My grandmother made the best cole slaw, but to me one of the best parts of the process was when she would slice me a wedge of cabbage and lightly salt it. It’s a cool, crunchy treat I still enjoy today. Don’t even get me started on the delicious homemade sauerkraut that our wine expert, Ross Wasserman makes each year (check back for that recipe when this year’s cabbage crop is harvested)

Cabbage consumption has been associated with a lower risk of cancer, especially cancer of the lungs, stomach and colon.

To learn more about eating well and living the good life, visitwww.beekman1802.com