Name a veggie that’s available at virtually any grocery store, lasts for weeks in your fridge, is both healthy and versatile, and tastes even better in the winter when most other veggies are sad…

CABBAGE!

If you’re wondering how to get a healthy meal on the table with maximum satisfaction, and minimal effort, and want to choose from a roster of recipes with a generous range of flavors, look no further than this week’s conversation! In this episode, we share some of our favorite ways to prepare one of our very favorite vegetables. From crunchy and raw to crispy and charred, from Napa to Savoy to caramelized, sultry, melty, and jammy, we’ll inspire you to fill your market bag with cabbage and head straight to your kitchen!

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Links to from this week’s show:

New York Post’s take on cabbage as a sexy vegetable

Shredded roasted cabbage by Minimalist Baker

Russian-style sauerkraut with carrots via Vikalinka

Adeena Sussman’s book, Sababa, and her melted cabbage recipe

Six Seasons’ cabbage and farro soup via Smitten Kitchen

Sonya’s white borscht recipe for The Nosher

Melissa Clark’s parmesan cabbage rice soup via The NY Times

Cabbage posole via Edible Communities

Grilled fish tacos via Eating Well

Magnus Nilsson’s Nordic Cookbook and his amazing Instagram feed

Bon Appetit’s article on how to revive a stale loaf of bread

A range of 11 cabbage recipes from The New York Times

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