Cabbage Corner

The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

1. 01Intro

   Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
   Poke: Living the gold leaf life. You good, Amiyah?
   Amiyah: I am wonderful, so happy to be back with you all.
   Amiyah: All right, let's spin the wheel and see what we have today.
   Poke: boom. Cabbage!
   Amiyah: The wheel clicked to a stop on cabbage, the round, leafy head that has fed families through long winters for ages. The hosts dug into a hardy and humble vegetable with surprising range.
   Poke: Oh, this is going to be a good one. Cabbage has range.

2. 02History

   Poke: Let us go back in time. What is the story of cabbage?
   Amiyah: Cabbage was grown from wild leafy plants along the coasts of Europe thousands of years ago. Its tight, sturdy heads stored well, which made it a dependable food through the cold months.
   Poke: Over time cabbage spread across Europe and Asia, where cooks developed countless ways to enjoy it. Its hardiness and long keeping made it a staple in many traditional dishes.

3. 03Fun Facts

   Amiyah: What are the facts that are going to blow my mind today?
   Poke: Cabbage grows as a tight head of layered leaves.
   Amiyah: That tracks.
   Poke: It belongs to the same family as broccoli, kale, and cauliflower.
   Amiyah: Wait, really?
   Poke: Fermenting cabbage makes sauerkraut and kimchi.
   Amiyah: Okay, that is so good to know.
   Poke: Cabbage comes in green, red, and crinkly savoy types.
   Amiyah: I did not know that at all.
   Poke: It keeps for weeks in a cool, dry place.

4. 04Varieties

   Amiyah: Let us talk varieties. What is out there?
   Poke: Cabbage comes in several types that range from crisp to tender.
   Amiyah: Go on.
   Poke: Green cabbage is the common type, crisp and mild.
   Amiyah: Red cabbage is colorful with a slightly peppery taste.
   Poke: Okay, that is so good to know.
   Amiyah: Savoy cabbage has crinkled, tender leaves.
   Poke: I did not know that at all.
   Amiyah: Napa cabbage is soft and sweet, great for stir fries.

5. 05World Use

   Amiyah: Take me around the globe with this one.
   Poke: In Germany, cabbage is fermented into tangy sauerkraut.
   Amiyah: Wait, really?
   Poke: In Korea, napa cabbage is the heart of spicy kimchi.
   Amiyah: Okay, that is so good to know.
   Poke: In Ireland, cabbage is simmered with potatoes and greens.
   Amiyah: I did not know that at all.
   Poke: In Eastern Europe, cabbage leaves are stuffed and rolled.

6. 06Myth

   Amiyah: Time for the Myth of the Week. What do people get wrong?
   Poke: A lot of people think some people think cabbage always has a strong, unpleasant smell when cooked.
   Amiyah: Right, that makes sense.
   Poke: Here is the truth. That strong smell comes from overcooking. Cook cabbage quickly until just tender and it stays sweet, mild, and pleasant.

7. 07Fan Question

   Poke: We have a Fan Question of the Week. Here it is.
   Poke: Why does red cabbage sometimes turn blue when cooked?
   Amiyah: Ooh, good one.
   Amiyah: Red cabbage reacts to acids and bases. Adding a splash of vinegar or lemon keeps it bright red, while plain water can turn it bluish.

8. 08Host Opinions

   Amiyah: Let me give you my honest, unvarnished opinion.
   Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
   Poke: Bold words from someone who once tried to put pineapple on everything.
   Amiyah: Amiyah loves crunchy raw cabbage shredded into a fresh slaw.
   Poke: Poke prefers it sauteed soft with butter and a little spice.
   Poke: See, this is why people tune in, the strong opinions.

9. 09Lightning Round

   Amiyah: Time for the Fun Fact Lightning Round.
   Amiyah: Cabbage grows as a dense, leafy head.
   Poke: Fermenting it makes sauerkraut and kimchi.
   Amiyah: Quick cooking keeps it sweet and mild.
   Poke: It stores well for weeks.

10. 10Recap

    Amiyah: Quick recap before we cook.
    Poke: The hosts learned that cabbage is a hardy, leafy head, a cousin of broccoli and kale, that stores through winter and turns up shredded, simmered, stuffed, and fermented worldwide.

11. 11Recipe

    Amiyah: Let us close it out with something delicious.
    Poke: Today we are making Southern-Style Sautéed Cabbage. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

Southern-Style Sautéed Cabbage