Flavor of the Week: Cabbage continues to pleaseFlavor of the Week: Cabbage continues to please

Cabbage may seem like an old-school vegetable, but its menu presence on American menus is still on the rise, having grown by 16 percent over the past four years. The key to this ingredient’s continued prominence is its versality. It can be fermented and made into condiments such as sauerkraut as well as used in a wide array of dishes such as salads, tacos, slaws, soups and sandwiches. It also benefits from the health halo of all brassica vegetables.