When (and Why) Did Cabbage Become Cool? — Beautiful Brassicas

November 9, 2016

This post was originally published on this site

http://www.thekitchn.com/feedburnermain

No one’s ever accused cabbage of being glamorous, but the leafy brassica is gaining in appeal. You can give partial thanks to kimchi (and, ahem, David Chang), for making the vegetable cooler than it’s ever been.

Over the last few years, the Korean staple of fermented napa cabbage has become part of the country’s culinary vocabulary. Couple that with the rise of kale, cauliflower, and Brussels sprouts, all cultivars of Brassica oleracea, the same plant that cabbage comes from, and what you have are gateway drugs to a taken-for-granted veg.

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