This variety has very thin and tender leaves that make it great for cole slaw, either creamy or with a vinaigrette. We love this cabbage and polenta recipe because it is so filling. A simple way to prepare cabbage is by roasting or grilling it. We highly recommend that you try this recipe that Jess made us for lunch last season which was both delicious and beautiful, called Okonomiyaki, a dish that she had frequently while living and teaching in Japan. While the dish may be a little complicated the first time you make it, we trust once you have it down, it will become one of those dishes you have each year to celebrate cabbage season. If you find that you are accumulating cabbage in your refrigerator because it does store a long time, consider making sauerkraut, it is loaded with probiotics and so healthy!
Sold by the head at $2/pound. Minimum 1 – 1/2 pound heads.