Cabbage

One of the few vegetables that I really looked forward to eating all the time as a kid, cabbages are orbs of love. Cabbages come in a variety of sizes, shapes, and textures, and in green and purple-red colors. Whatever way it’s prepared, cabbage always tastes good. Fermented cabbage in pickles and kimchi (napa cabbage is used for kimchi) are delicious and a wonderful shortcut to build flavor in a dish (see Kimchi Creamed Corn). Use the outer damaged cabbage leaves to line steamers when making dumplings or steaming vegetables (see Collards Patra, or Bok Choy and Crispy Tofu).