If I could define 2020, it would be "Year of the Food Projects". Yes, there are a lot of other words you could use, but I think we could all use a positive spin on things these days. Now that cabbage is available, I recommend you try out a sauerkraut recipe! Sauerkraut is made by essentially dousing shredded cabbage with salt, and allowing it to ferment for weeks or months. The process produces a tangy, crunchy treat that is best used as a side dish or topping. If you really want to dive deep into the process, I recommend The Art of Fermentation and Wild Fermentation by Sandor Katz. Not a ferment person? Try your cabbage in a soup, stir fry or salad.