In the night the cabbages catch at the moon, the leaves drip silver, the rows of cabbages are a series of little silver waterfalls in the moon--CARL SANDBURG
With an ancient history beginning over 4000 years ago in Mesopotamia and China, the humble cabbage was revered by Roman soldiers as a healthy food that could withstand bumpy horseback rides as well as a wound bandage that helped reduce infection. For hundreds of years, this cold tolerant, mightily healthy vegetable packed with vitamin C, vitamin B6, and fiber provided European peasants sustenance when little else was available. Forget boiled cabbage and join the trend to grill or roast vegetables to encourage caramelization. A bit of umami packed melted garlicky anchovy butter and a hint of spice make this an ultra modern welcome side dish perfect for serving when chilly autumn air encourages eating heartier greens.