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Cabbage: Leaves, Core, and All

By • March 14, 2012 • 1 Comment

The lowly cabbage has been getting a lot of love in the food world this week -- just last week, Melissa Clark (a 2012 Piglet contestant!) posted three different recipes in the New York Times on the overlooked crucifer. 

We're even more smitten with Gilt Taste's treatment of the vegetable. Tamar Adler walks us through how to use cabbage's overlooked leaves and stems -- its heart, you could say. She mashes the mellow, funky core into a puree, sautes the leaves into a topping for toast, and even fries the thinly sliced stem into cabbage tempura!

Next time you go through a cabbage's leaves -- this suspiciously delicious recipe is always a favorite -- be sure to keep the heart that's left behind.

Cooking with the Heart of Cabbage and Cauliflower - Gilt Taste

 

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over 2 years ago thirschfeld

French have been doing this for years, and I wouldn't have thought of it if it weren't for the man, and I mean the man, Jacque Pepin. I watched him make cauliflower soup with the whole thing core, leaves and all.