I’m into layering. Not just in my clothing options—yes, I’m a big fan of piling on the tank, then the shirt, then the sweater, jacket or blazer—but also when it comes to cooking.
Layering flavors and textures in a dish—and even an entire menu—is the sign of an adventurous and accomplished home cook. The cook that takes the uneven path and changes our anticipated cravings with a little extra crunch or flavorful zing is the cook that delivers memorable meals. And by memorable I do not mean complicated or over worked. Just. Good. Food.
I’ve been partial to this mindset ever since I can remember when my favorite after-school snack was crunchy Triscuits topped with creamy liverwurst—hey, I’m German, what can I say? A tuna fish sandwich wasn’t complete without a layer of crunchy potato chips and puckerey kosher pickles. It was all about the texture combos for me, and it still is.
Cabbage is the perfect example of an ingredient that can use an extra oomph, a little push to the flavorful side.