Last Sunday night, as my weekly menu plan started to take shape, an autumnal influence became obvious. Cabbage, apples, leeks and carrots all had a featured spot over the week. And why not? This produce is beckoning from the market stalls: firm, vibrant and, best of all, a bargain. It deserves to be snapped up and served for dinner.
Cabbage just might be the best bargain out there. At this time of the year the heads are tight, bright green and so crisp, they practically snap in two at the nudge of a knife. Green, red and savoy cabbage are all competing for attention, but I’ve been buying the green for its versatility.
Today, I’d like to offer you 4 easy ways to prepare this leafy fall vegetable.