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Chef's Table: Hangovers, Cabbages & Kings
By Jim Coleman with Candace Hagan

Jim Coleman When prehistoric meal planners gathered vegetables for their families, cabbage was one of their top choices. It grew wild in all European coastal areas and was a dependable source of nutrition on the Neolithic menu. Humble, to be sure, but popular just the same. Even the ultra-civilized Greeks found it an item worth foraging for, and in a treatise on plants, Eudemus from Athens was the first to glorify the vegetable in print.

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