This dish is part-recipe, part-stress therapy. When I served it as part of a baby shower brunch recently, people kept coming up to ask me a) Was that raw cabbage? and b) How did you cut it? You don’t cut it, I told them. You have to roll up your sleeves and tear it with your bare hands, which I demonstrated by air-tearing. It’s a lot of fun.
Sssizzle. One simple technique — searing — can add dramatic layers of flavor, even in places where you’d less expect it. A salad, for instance. I’ve had slightly charred radicchio and even romaine lettuce, but there’s something about sweet savoy cabbage, with its crinkly leaves, that tastes divine when given the treatment. Also, cabbage, in its many shapes and colors, is inexpensive, hardy, and readily available at a (yes, it’s still) winter farmers market. But the weather is getting warmer, … Read More