Cabbage. The word doesn’t exactly bring up images of high cuisine. Nor is it especially exciting. And yet, if you participate in Community Supported Agriculture (CSA) like we do, cabbage is the order of the day—literally. It came into season a few weeks ago, and since then, we’ve had more cabbage than we know what to do with. I mean, really, there’s only so much coleslaw one can tolerate in a lifetime. I think we reached that limit after the first bowl. A new spin on an ordinary (somewhat tasteless) vegetable was needed. And this recipe fit the bill.