How Humble Cabbage Became a Culinary Darling at Fancy Restaurants

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How Humble Cabbage Became a Culinary Darling at Fancy Restaurants
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The cruciferous vegetable is being upgraded from its humble beginnings.

If you follow the Chinese zodiac, 2024 is the year of the dragon. According to Pantone, it’s the year of peach fuzz. And in the restaurant industry, it’s looking like 2024 will belong to the humble cabbage.on Sunday. And while it’s long been a workhorse of many cuisines—think Korean kimchi or Irish corned beef—chefs are getting creative with cabbage.Restaurants Are Charging Hefty Fees for Late Cancellations and No-Shows. Diners Aren’t Happy.

Hit restaurants across the country have taken notice, adding cabbage dishes up and down their menus. At Michael Stoltzfus’s Coquette in New Orleans, one of the most popular dishes is a charred wedge of green cabbage atop turnip ravigote, covered with Parmesan. “It’s something we joke about,” he told. “Our best-selling appetizer is the thing we’re most excited about, and also by far our best cost margin.

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