The winter season often brings with it an old deep impulse to go dormant and hibernate. We work more comfortably with these seasonal rhythms by nourishing our selves & our families with yummy seasonal foods. While spring and summer are active times (at least here in the Northern Hemisphere) for movement and cleansing - think salads, watermelons, cucumbers and cold soups, winter calls for foods that warm, nourish and mineralize our bodies, such as soups, stews, dense foods and baked goods.

Our modern palate has little idea of how special cabbage has been through the ages, how its mild flavor and crisp texture is wonderfully adaptable, and how beyond brilliant it is for our health. Cabbage is rich in a number of really healthy nutrients, such as vitamin C, sulforaphane, indole-3-carinol (I3C), and Vitamin K. I reinvent this cabbage recipe a few times a year. It checks a lot of boxes for me – it feels warming in cool weather, cooling in hot weather, a little exotic when I’m wanting carry-out, and healthy when I’m trying to stay on track.