Cabbage: This Week's Market Report Good Buy

Designer greens are enjoying a major upswing in popularity these days, and for good reason. But for my money, staples like cabbage are more than just a flash in the pan. Both purple and green cabbage are stuffed, fried, baked, braised, and shredded in just about every cuisine on the planet. But cabbage’s versatility isn’t its only feature. When treated correctly, cabbage spans the flavor palate from meltingly sweet when roasted underneath fatty meat, to sharp and pleasantly bitter in slaws and salads.

Try your hand at making quick kimchi with Napa Cabbage, chili paste, salt, sugar, and fish sauce. It’s a lovely accouterment to mild fish, and it’s incredible as an addition to fried rice. I can’t have tacos without shredded purple cabbage slaw, complete with julienned radishes, jicama, and plenty of lime juice. And nothing says comfort food like old world stuffed cabbage in sweet and sour tomato sauce. However you use them, just make sure to select cabbages that have tightly bound leaves, no visible signs of deterioration, and good heft in your hand. 

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.