Turning over a new leaf: The lowly cabbage has become a star
By Katie Workman | China Daily | Updated: 2019-10-12 07:15
Here's a sentence that might come as a surprise: Cabbage is cool.
That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is finally getting respect.
"It's all about how it is prepared, how it's elevated," says Paul Kahan, a James Beard award-winning chef in Chicago and self-professed cabbage freak.
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