Yes. In fact, we thought about just pointing you to Seattlest Molly's eloquent ode to cabbage and ending this post there. But then we realized that we should do our own part to promote this vegetable, which, like turnips, has something of a bad rep.

Most cabbage naysayers probably dislike the bitter, sulphury, pungent flavors this widespread family of vegetables produces when mishandled by the cook. But properly prepared, cabbage's nutty flavor and tactile crunch are lovely elements in a dish. Combine standard Savoy cabbage with a stunning red-purple version, and you'll have a colorful course on the dinner table.

Photos by Melissa Schneider