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Why Cabbage Wins

Hello Friends!

We're nearly 20 days into the year 2022. How are you? If you're like me, you're back to being rather selective about the social gatherings you're attending right now. Maybe you're cooking more than usual, or if you're like me, you're doing a "30 at Home" challenge, and cooking all the time. If it all feels dreadfully familiar, here are some recipe ideas to hopefully SpIcE uP yOuR LiFe!


I keep pitching a cabbage story to several publications I write for, but no one is biting. Here is a synopsis of what the tale would tell: Cabbage is the best vegetable of this moment. It is incredibly versatile, and can be eaten raw (Southern coleslaw style, or any other flavor combo), or, it can be stewed down into something silky. The sturdy leaves can serve as wrappers to roll up hearty fillings, and it can be sliced in thick steaks or wedges for a vegetable that feels like a main. It makes the perfect pickle, too. It has a LONG shelf life, and I love to forget about the head of cabbage in my crisper drawer until I'm out of everything else. Unlike lettuce which can turn in what feels like moments, you can essentially stock your fridge with a cabbage salad for a hungry day.

  • CABBAGE SLAW with fish sauce, lime, honey, and a touch of mayo. Also a home for SCALLIONS, CILANTRO, and CARROTS.

  • Japanese CABBAGE salad with miso, maple, and ginger. CARROTS here, too.

  • Chopped CABBAGE and KALE salad from Food and Wine. Think: feta, walnuts, lots of lemon.

  • Stuffed CABBAGE ROLLS. A labor of love, but one well worth the effort.

  • Roasted CABBAGE STEAKS. I like to crank my oven to 425 when roasting big wedges of cabbage. Truly, one of my favorite ways to eat cabbage is like this... roasted with olive oil, salt, and pepper, then topped with lots of lemon at the end. Make sure you steaks have plenty of breathing room on the pan, else they'll steam.

  • Adeena Sussman's MELTED CABBAGE recipe. You read that right. I like to make this, and then serve over a big bowl of steaming cous cous. Perfect for a cold night.

  • One of our CSA Members, Michael, emailed in the photo below of the mushroom and sauerkraut Slovak soup he made. "The soup is called Jucha (sounds like youka) and is from extreme Eastern Slovakia, an area once part of a place called Ruthenia." Thanks for sharing, Michael! Here is a recipe I found if you want to be like Michael and mike this soup!