Food coverage is supported by a generous donation from Susan and Moses Libitzky.
“I’m obsessed with cabbage,” Bay Area chef Aliza Grayevsky Somekh said at a recent cooking workshop. She isn’t the only one.
The New York Times pronounced the cruciferous staple the darling of restaurant menus back in 2024. The cabbage craze has continued rolling along, like kale and Brussels sprouts trends did before it…