Cabbage -- the vegetable, not the green cash in our wallets -- is one of the most universal, versatile and healthiest foods in the world. It's no accident that cultures from Asia to Europe to North and South America use cabbage as regular sustenance.

(Fact: on islands that are technically part of Antartica -- as well the rest of the world's more temperate climates -- varieties of cabbage grow because the seeds were hardy enough to travel that far and the plants can survive harsh climates.)

This blog is a place for people to talk about cabbage as well as other members of the cruciferous family -- broccoli, cauliflower, Brussels sprouts, bok choy, horseradish, kale, kohlrabi, mustard greens, radishes, rutabaga, swiss chard, turnips, garden cress, collard greens, beet greens and mustard greens. Post your recipes, ask questions, learn more about what's happening in the global and local markets for these terrific, healthy vegetables. Our ancestors learned to use cabbage and similar vegetables to sustain them through long winters (cabbage has a long shelf life and stores easily), which is why so many recipes have evolved. Let's capture those dishes before we forget them -- and come up some new ones to share as well.