Cabbage often takes a bad rap, complaints ranging from unsavory odors at cooking time to the gas it creates for some who consume it. Fact is, there are myriad ways to prepare this member of the cruciferous vegetable family that result in tantalizing smells — think curry, ginger stir fry, or lemon garlic sauté — and a wide choice of gorgeous varieties from which to choose. Which is one of many reasons cabbage has found its way onto menus and into high end kitchens in recent years in forms other than coleslaw.

But there is no disputing the vegetable’s humble beginnings. Cabbages have been cultivated for thousands of years, developed from a wild, loose-headed plant believed to be similar to contemporary savoy varieties. A member of the brassica clan, cousin to broccoli and cauliflower, cabbage is a biennial grown as an annual crop.

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