On my wife Angie’s and my first date, I picked her up at her grandmother’s home on the east side of Milwaukee, where she was living while attending college. I rang the bell at the back door and she ushered me into the tiny hallway. She quickly grabbed her coat off the hook and, mildly flustered, said, “Smell that? I have to eat that later.” It was the unmistakable fragrance of cabbage.Read More
Recipes by Edible Pioneer Valley staff / Photographs by Dominic Perri
Cabbage isn’t one of the most glamorous vegetables in your market basket, but it doesn’t deserve its dowdy reputation. Nutritionally, it’s a valuable addition to any diet due to its high levels of vitamins K, C, B6, and folate. Culinarily, it’s a powerhouse in the kitchen. Any variety of cabbage can be used in these recipes: green, Savoy, red, Napa … pick heavy, “squeaky” heads.