Cabbage!

When I was growing up, cabbage was either coleslaw or it was those little bits of they called it red cabbage. To me, it was purple in a bag of salad that my mother would rip open and throw onto a big plate with cut tomatoes. But as I got older, I realized that cabbage is in a lot of really good plates of food.
And these days, maybe it's the tenor of the times, chefs are and home cooks are embracing the nutritious and sometimes downright delicious components, the textures, the colors of cabbage. Who to thank? I mean, it can be tender and sweet and crunchy and translucent and wonderful. Savoring Sonoma, I'm Clark Wolf for KRCB.