The round leafy green heads are not just for those on a budget anymore. Cabbage is becoming king of the trendy again.It's not because of the taste>People are rediscovering its; versatility and flavor again.It's cool to be kohl.
Kim Severson wrote about this hot again veggie in today's New York Times Food section. Cabbage has been on the menu at a few upscale eateries across the US.Now it's exploding in a big way to more and more places. The heads have always been known for their long shelf lives and versatilities plus their cheapness. Home gardeners can easily grow a patch of them in their backyards too. China produces the Most Americans have eaten in in sauerkraut and with corn beef but thanks to Asian countries like Korea, China and India , cabbage is becoming a mainstay in the American diet.Kimchi has mightily helped its' reputation and there is a new generation of both chefs and home chefs that are interested in fermentation and gut friendly.It was like this decades ago when immigrants coming to America relied on it for sustenance and nutrition. Now on the world stage ,China produces most of it while Russians eat the most.
When exactly did the cabbage craze begin? It could have started a decade ago when farmers selling to restaurants starting growing specialty cabbage.It was a small tender one with a pointy tip called a Caraflex ,conehead or arrowhead. There was also the Tendersweets which are shaped liked flattened ovals wit loosely packed thin crisp leaves and the napa variety which has a taste that's a mix of iceberg lettuce , cabbage and celery. Chefs found that using the arrowheads were easy to braise or roast and looked gorgeous quartered and sauced on a plate.It also helped that trendy chef Thomas Keller used Caraflex at his popular Per Se restaurant. He charcoal grilled them with apples, sunchokes and pumpkins seeds surrounded by a red cabbage just. Around the same time Chicago chef put a charred wedge of cabbage on his menu at Publican. Surprisingly the pandemic also helped cabbage's growth in popularity. it was thought that eating fermented cabbage might ward off Covid 19. Cabbage though should be on every home chef's rotation. It can be used in stews and soups along with being wedged and charred, served with a dollop of Blue Cheese dressing.
Cabbage is king again and no wonder.It , like its; cousins the cauliflower, Brussels sprouts and broccoli is versatile and good for you. This leafy green is popular and with good reason.
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