By now, you’re probably as sick of winter as I am, but the good news is it’s almost over. We can see light at the end of the tunnel. Nothing tells us this more than the celebration of St. Patrick’s Day. Although St. Patrick’s Day is most commonly referred to as a drinking holiday, another identifiable and relatable item that is paired with St. Patrick’s Day is green cabbage. Imagine a beef brisket dinner without cabbage. It doesn’t seem right, does it?

Mid-March is not the best time for fruits and vegetables, with a few exceptions; cabbage is one of them. There are three common types of cabbage: green/white cabbage, red cabbage, and savoy cabbage. Although cabbage is one the hardiest and easiest vegetables to grow here in Michigan, you will not see any locally grown cabbage until mid-May. The good news is that once local cabbage begins harvest, it usually takes us deep into the fall months of October and November and sometimes even into December. That said, the cabbage you’ll enjoy with your St. Patrick’s Day brisket dinners will most likely come from Texas. Texas is known as one of the better growing areas in the country for cabbage in the winter months. This is due to its perfect growing climate, with warmer days and cool nights.

Another great way to enjoy fresh cabbage is cole slaw. At Nino’s, we have what many call the best cole slaw dressing anywhere. Next time you’re in, do yourself a favor and pick up a bottle of Nino’s fresh Cole Slaw Dressing, located with the rest of the Nino’s fresh salad dressings in our produce department. All of our homemade dressings have been created by our talented Chef Pete Loren, who heads our culinary department.

Now that we have officially reminded you to pick up some cabbage for your St. Patrick’s Day festivities, not only can you drink green but you can eat green as well.