What It Is: Cabbage is a cool-season vegetable which means that it is at its best in both spring and fall. It belongs to the cole crop family -- Brassica oleracea. Cabbage cousins include broccoli, Brussels sprouts, cauliflower, collards, kale, and kohlrabi. The main varietals of cabbage we see are green, red, Napa, Chinese, Savoy and bok choy. Cabbage is a good source of Vitamin C and Vitamin K and also rich in folates and fiber.
What To Do With It: Cabbage has an affinity for rolls, stews, slaws, salads, and stir-fries; it also takes well to fermenting and pickling -- see sauerkraut and kimchi. When buying cabbage look for a compact head with tightly layered leaves that feels heavy for its size.
What Some Chefs Are Doing With It Now: At Eataly in NYC Executive Chef Fitz Tallon is serving up a cabbage, speck, and grape salad. Duck confit with charred okra and bread and butter cabbage was a recent dinner special at Cochon Butcher Nashville. At Lo Spiedo in Philly, Scott Calhoun spit roasts cabbages whole before dressing them in creamy Gorgonzola. And Marc Forgione features a cabbage porterhouse on the menu at his American Cut steakhouse.