Only recently have I discovered an appreciation for cabbage. I suppose I grew up with the mind-set of "it's green and smells, therefore it must not taste good." I felt the same way back then about Brussels Sprouts, beet greens and asparagus.
Cabbage stuffed with beef, zucchini and herbs is a hearty dish that showcases the flavor of each ingredient, without loosing the integrity and texture of the cabbage. Cabbage, packed with vitamins K and C is also fairly inexpensive in a time where grocery bills have increased greatly.
When choosing cabbage, the heavier the better, but stay away from heads of cabbage with extra, giant leaves on the outside. Make sure the head doesn't give, as well, as that can be a sign of interior rot.
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