This is the story of a recipe that begins with the simplest, most humble of vegetables, a single whole cabbage. Cabbages tend to be underrated when in fact they are quite remarkable. They remind me of chameleons, with the ability to camouflage themselves in all kinds of surroundings. Fermented pickled sauerkraut, sweet acidic cole slaw, toothy grilled cabbage “steaks,” comforting colcannon (potatoes & cabbage), fried with eggs, braised, roasted. I think I’ll stop here. Continue reading →