Cabbage is often overlooked. It is not often appreciated on its own. We know it in a variety of its prepared forms: as sauerkraut, kimchee, and corned beef’s straight man. Cabbage is not often put on the stage by itself. We have been working with cabbage outside what we have traditionally done. We paired it with octopus and also made a delicious slaw with onions, feta, and sesame oil. Cabbage takes bold flavors well, and still, it is unique in that its own green, grassy, and sulfurous notes work wonderfully on its own. As we were working with cabbage and pairing it with ingredients, we continued to come back to the beautifully blanched leaves. There is something hidden in the simplicity of the leaves, and we are working to slowly coax it out.
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