Eating seasonally is almost second nature to many of us. But what do you do when the weather fluctuates wildly, as it has on the East Coast this winter, going from 35° and snowy on one day to 70° and sunny just five days later? What do you eat when every day feels like a different season? What vegetable can be braised into silky submission on the cold days and then used in a bracing crunchy salad on the spring-like ones? What vegetable is cheap, cheerful and practically made to be pickled?
Cabbage. Cabbage is good for you, keeps well and is widely available. And perhaps most importantly, cabbage is versatile. Braise it, pickle it, slaw it. Here are 15 ways to make the most of all that cabbage can do.
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Fresh Cabbage Kimchi Quick, fresh and delicious, this unbeatable DIY kimchi is the perfect all-weather condiment.