Turning over a new leaf: The lowly cabbage has become a star
China DailyHere's a sentence that might come as a surprise: Cabbage is cool. "It's all about how it is prepared, how it's elevated," says Paul Kahan, a James Beard award-winning chef in Chicago and self-professed cabbage freak. Kahan remembers being inspired by a dish made by New Orleans chef Alon Shaya: "It was the first time I ever saw a chunk of cabbage served at a restaurant." And that's how kitchen trends start - chefs get inspired, borrowing from other restaurants and other cultures; food publications take their cues from the chefs; and suddenly, cabbage recipes proliferate. Robert Schueller, the "Produce Guru" at Melissa's Produce, a specialty company out of Los Angeles, says chefs and restaurants are the clear drivers behind the cabbage movement.
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Turning over a new leaf: The lowly cabbage has become a star
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