Cabbage has found a home in so many of the world’s culinary traditions, it could be a vegetable ambassador to the UN! Think of fermentation alone - sauerkraut in Germany, kimchee in Korea, or curdito alongside pupusas in El Salvador. Then there’s the coleslaws of American picnics and stuffed cabbages of Eastern Europe and the spicy soups of China. While there are too many recipes to name, the simplest might be a light sauté with butter and salt to bring out the mellow sweetness of this underrated vegetable.
