The Greeks have a proverb: “cabbage served twice is death,” suggesting that serving leftover cabbage isn’t worth the terrible smell, texture, and taste. You can solve this problem by cooking your cabbage as irresistible as possible, leaving nothing to spoil. Nowadays, cabbage deserves a place at the next dinner table because of its delicious varieties and colors now found in different regions of the world. There are many different and tasty recipes that feature cabbage as the star of the dish, or just as a great side dish.
You can expect cabbage at its best during the late fall and early winter months, which the cool weather help retains its sweetness and flavors. When buying cabbage, they should feel heavy for their size, and the leaves should be tightly closed and attached to the stem. Avoid wilted or faded leaves, which mean a loss of moisture and vitamins. Store cabbage in your refrigerator’s crisper, away from the light. There are many different ways to cook cabbage, but it is perhaps most loved when fermenting, like in Germany’s sauerkraut, or in Korea’s kim chee.
Recipes with Cabbage
Chris Cosentino, Cockscomb and Boccalone
Jake Des Voignes, Local: Mission Eatery
Kathryn Lukas, Farmhouse Culture
Adapted from Heidi Swanson’s blog, 101 cookbooks, www.101cookbooks.com.
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