It’s true (fa la la la la, la la la la). Though there are varieties that can grow year-round, most types of cabbage like cool temperatures and come into season in the late fall and stick around all winter long. In Korea, this is kimjang season, when entire families (or even villages) work together for a day or more, sourcing ingredients and turning the autumnal crop of cabbage into the winter’s supply of kimchi.
Back here in Chattanooga, I’ve been happily overrun with cabbage and set about this week to write about all sorts of ways of using it. But two things happened. First, I realized that I have already shared quite a number of ideas for using cabbage, since you can ferment it or put it in tortillitas, frittatas, fried rice, pad thai or pesto. And second, I couldn’t stop thinking about coleslaw.