I love cabbage. Every form and every variety. It’s delicious, nutritious, affordable, lasts forever in your crisper, and is just so darn versatile. In this class we will use three varieties of cabbage - Napa, Savoy, and green - in four delicious vegetarian recipes meant to showcase the range of this cruciferous power player.  

The Seeded Napa Cabbage Slaw is a raw, crisp salad that will jazz up wintery braises and heavy dishes. It’s seasoned with an assortment of toasted seeds as well as umami-rich tamari and sesame oil. Then on to a cabbage double whammy with the decadent and punchy Kimchi & Cheese Cabbage Gratin. This dish combines the ooey gooey childhood favorite of cheesy gratins with spicy kimchi. It will have you going back for not just seconds but fifths. 

The Tomato Braised Bean & Cabbage Stew features a rich, Persian-inspired tomato base with tender beans, melt in your mouth cabbage and the magic wand that is shiitake bacon. And yes, we are going to be making a decadent, 5-star dessert with not only cabbage but fermented cabbage. And yes, it is going to be awesome. Friends and family will plead for the recipe. No one will be able to guess the “secret ingredient.”  

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• Tomato Braised Bean & Cabbage Stew with Shiitake Bacon

• Seeded Napa Cabbage Slaw

• Kimchi & Cheese Cabbage Gratin

• Fudgy Chocolate Cake