Kale shouldn't get too comfortable in its throne; at least, not according to Windup Bird Café owner Sang Kim, an avid fan of the cabbage.
The chef and restaurateur can't say enough good things about the durable vegetable. "A beet grows its hard shell around it and you’re not really tasting where it came from. With cabbage, the juice you extract from it comes from that earth," Kim explains in an article featured in the Globe and Mail, which touts cabbage as Canada's next "national vegetable." The new-found North American love for kimchi, a Korean dish made of fermented cabbage, has helped pave the way for the vegetable to enter mainstream culture.
Kim's cabbage-infused dishes can be enjoyed at the Windup Bird Café, a "farm-to-table" concept located in Toronto's Harbord Village.