Hardy Cabbage is an Ideal Ingredient for Live-Fire Cooking

Samantha Lande

The humble cabbage has forever been used in dishes across the world, but it’s often confined to a supporting role. Second to the beets in borscht, overpowered by mayonnaise or vinegar in coleslaw, and as a braised afterthought to Irish corned beef, the green doesn’t always get its moment to shine. That’s changing as chefs revisit this fiber-rich vegetable, especially as more chefs cook it over an open fire, where it takes on a crispy,...