Cabbage is often overlooked. It is not often appreciated on its own. We know it in a variety of its prepared forms: as sauerkraut, kimchee and corned beefs straight man. Cabbage is not often put on the stage by itself. We have been working with cabbage outside what we have traditionally done. We paired it with octopus and also have made a delicious slaw with onions, feta and sesame oil. Cabbage takes bold flavors well and still it is unique in that its own green, grassy and sulfurous notes work wonderfully on its own. As we were working with cabbage and pairing it with ingredients we continued to come back to the beautifully blanched leaves. There is something hidden in the simplicity of the leaves and we are working to slowly coax it out.