It’s time to fall in love with cabbage. That’s not a demand or a plea, but solid, practical advice. The heavy, round, green or red heads will nourish you all seasons in stir fries, braises, stuffed leaves, and bright slaws.
Considering its many virtues, cabbage is underappreciated, perhaps because it doesn’t have a heralded annual debut like asparagus, fiddleheads, or tomatoes. The heads aren’t chic or sexy, nor do they have that stand-up-and-take-notice kind of flavor. It’s a timeless stalwart, respected by some, but loved by few.