In a world in which it’s hard for a vegetable to get a break, cabbage is winning.
Cabbage has been a global culinary workhorse for centuries.
Like so many American food trends, fancy cabbage dishes first started turning up in restaurants on the coasts a few years ago.
At Good Hot Fish in Asheville, N.C., shredded green cabbage stars in a pancake punched up with sorghum hot sauce.
For a story in The Times, I spoke with farmers, chefs and food critics and ate cabbage in three cities, seeking to understand how the vegetable earned this moment in the spotlight.
Organizations:
The Times
Locations:
China, Russia, Denver, Atlanta, Asheville, N.C, The