You don't have to call it the new kale. Cabbage is an icon in its own right--and indispensable right now.
It keeps for ages, delivers an impressive dose of vitamins and adapts effortlessly to so many different styles of cooking. Here, a guide to buying it, storing it and using it in a range of delicious waysCABBAGE IS ONE of those frumpy vegetables that had a brief but bright star-turn a few years back. Chefs of great renown began singing its praises and placing it at the center of the plate. More than a few journalists, inevitably, called it “the new kale.” The spotlight, inevitably, moved on.
Now cabbage is back. With so many people stuck at home and cooking, a vegetable that stores well and is inexpensive, very versatile, and packed with vitamin C and calcium is one you want to get to know.
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