Cone Cabbage: This Week's Market Report "Good Buy!"
People sometimes ask me questions like “What’s your favorite kitchen utensil?” (metal bench scraper) or “What spices could you never live without?” (cardamom, paprika, and flaky sea salt), but the best one is “What is in your refrigerator right now?”. Inevitably, the answer is cabbage. Is there anything more versatile, quick-cooking, healthful, and inexpensive? This time of year, I particularly like Cone cabbage. It’s a little smaller and sweeter than typical heads of cabbage, the flavor is mild, the texture is tender, and the taste buttery sweet. Cone cabbage is lovely sliced open, drizzled with oil and salt, and thrown on the grill. Cut into quarters, drizzled with lime juice, and hit with chili flakes, and topped with buttery breadcrumbs, this visually stunning and light side dish will please any crowd. I also love Cone cabbage shaved super finely, mixed with fresh corn and mango, cilantro, and lemon juice, and used as a topping for tacos. The tender leaves almost melt in the acidic juice, and the mouthfeel is perfect!
LEARN ABOUT HOW TO PREPARE GRILLED CONE CABBAGE!
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.