The purple cabbage embodied my father’s wry earthiness, his love of nature and gardening. Plus, an inherent Jewishness given the vegetable’s presence in so many Eastern European diasporic dishes.

1/4 cup ice water, plus more as needed 1 1/2 tablespoons shiro (white) miso 4 teaspoons fresh lime juice (from 1 lime) One (2-pound) head napa cabbage, halved lengthwise, cored and leaves finely ...

1. Place all of the ingredients into a blender and blend until smooth. If it is too thick, add a tablespoon or 2 of water. 2. Place in a jar and refrigerate until ready to use.

Working alongside the prebiotic fiber in cabbage, postbiotics boost gut microbiome diversity, which is essential for smooth digestion, nutrient absorption and a strong immune system. They can also ...

When the cabbage gets harvested and chopped, these microbes start eating it – i.e., fermenting it. In the kitchen, Cunningham helps the process by soaking the cabbage in a salty brine.

By Kristen Wood Cabbage is often overlooked among all of the vegetables and leafy greens at the grocery store. But with National Cabbage Day on Feb. 17, you have a new reason to explore this ...