The cabbage worms set this in motion three months ago by attacking this plant as soon as roots entered in the ground. Then I saved it from aphids with round after round of soapy water spritzes. Next came some cold weather and a few 100-degree days. And this is what is left:
I have three heads of purple cabbage the size of baseballs growing on the same plant. That’s plenty radical. I see no reason they won’t taste fantastic. I need a recipe that will adequately utilize their smallish properties.