Crave-worthy Cabbage

Fall is here... almost!

Depending on what part of the globe you are on, Fall equinox has started.

That means it’s time to slowly shift our pantry stocks, recipes and flavor cravings for Fall foods.

Cooking with the seasons is one of the easiest ways to change up your meals and planning for a solid 4 times a year. Nature does the thinking for you in this case. A lot of chefs plan 4 menu changes per year, based on seasonal changes for the same reason.

Fall happens to be one of my favorite times of year to cook because the flavors lend themselves to comforting and satisfying flavors.

Here are (2) must-try recipes from my archives: Squash & Red Curry Soup & Creamy Chestnut Mushroom Soup

Soups are often cesspools of leftovers and not given much love, but back in the OG French kitchens, one of the tests for a young cook was to make a good soup and routinely it was the daily task of the chef de cuisine or sous chef to make the daily soup(s) in bistro restaurants.

The (2) soups above will put you into Fall bliss and having you batch up so there are plenty of leftovers.

Today I’m going to show a powerful but easy way to cook cabbage that is so satisfying it should become part of your weekly rotation.

You’ll be surprised that with just a little technique and flavor know-how, you can unlock every gram of potential tastiness in the humble cabbage.

Let’s cook