Whenever I read news stories of late about tech bros going to questionable lengths to try to live seemingly forever, I just roll my eyes.

Who wants the lifespan of Dracula?

Me? I’d be happy to have the longevity of a head of cabbage.

Seriously, the stuff lasts for an inordinate amount of time in your crisper drawer with little intervention needed. I mean, yes, its exterior leaves may wilt and discolor a bit over time. But peel those off, and the rest of it is as good as new. It’s like how we humans use a loofah brush to uncover smooth skin as fresh as a baby’s.

Because of its great longevity, cabbage is so handy to keep in the fridge. Because you just never know when you might need an extra side dish, salad or soup ingredient on the spur of the moment — and lo and behold, handy-dandy cabbage to fill that void.

That’s why one day, while I was leafing through the new cookbook, “Polish’d” (The Experiment, 2023), of which I received a review copy, I was so glad to have already have a Savoy cabbage on hand when I spied “Cabbage Salad with Green Sauce, Olives, and Bryndza Cheese.”

This cookbook is by Michal Korkosz, a food journalist based in Warsaw and creator of the award-winning blog, Rozkoszny (which means “delightful”).

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