If you’ve been online lately, you may have seen 2026 declared as the year of the cabbage, but foodies and farmers market goers know that cabbage never really needed to be trending. Long before social media anointed the humble, layered globe as the vegetable of the moment, communities across the world relied on cabbage as a winter staple and a nourishing crop that has carried families through the coldest months of the year.
For centuries, cabbage has been one of the great survival foods of temperate climates. Hardy, dense, and naturally long-storing, whole heads can last for months in cool cellars. Even more importantly, when shredded and salted, cabbage became a cornerstone of fermentation traditions. Sailors and northern European populations relied on fermented cabbage as a crucial source of vitamin C during winter months, helping prevent scurvy when fresh produce was scarce. Long before modern nutrition science, people understood that fermented cabbage kept them healthy.
Cabbage also connects cuisines across continents. It belongs to the Brassica family—the same plant lineage that includes broccoli, kale, cauliflower, Brussels sprouts, and many Asian greens. In fact, cabbage is a close botanical relative of Bok choy and pak choy, along with other East Asian staples. So whether you’re making Polish-inspired cabbage and kielbasa, Korean kimchi, or a simple stir-fry with bok choy, you’re cooking with a long history of brassicas that span cultures. Find cabbage and a variety of Asian greens from Lee’s One Fortune Farm at Asheville City, River Arts District, and Weaverville markets. While Black Mountain Tailgate Market opens this Saturday, March 7, the Lee’s will begin attending next Saturday, March 14.
A cabbage and kielbasa skillet is both a comforting and simple way to eat cabbage. Start by slicing a pound of kielbasa into coins and browning it in a large skillet over medium heat until caramelized. Remove the sausage and set it aside, leaving the flavorful drippings in the pan. Add a sliced onion and cook until soft and translucent, then stir in two cloves of minced garlic and a pinch of caraway seeds. Add a full head of thinly sliced green cabbage along with a generous pinch of salt. It may seem like a lot at first, but cabbage cooks down significantly. Let it soften and lightly brown, stirring occasionally, until tender and sweet, about 10 to 15 minutes. Return the kielbasa to the pan and cook everything together until heated through. Finish with black pepper and a splash of apple cider vinegar. Find kielbasa from J4 Cattle Company at River Arts District Farmers Market.
Try out an easy stir fry using fresh bok choy. Separate and rinse the leaves thoroughly, keeping the crisp white stems and leafy greens intact. Heat a tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add a clove or two of thinly sliced garlic and cook just until fragrant. To add a zing of flavor, you can also toss in some fresh-frozen minced ginger from Wild East Farm (North Asheville and River Arts District markets). Add the chopped bok choy stems first, stirring for a minute or two before adding the leafy tops. Toss everything together and cook until the greens are just wilted and the stems remain slightly crisp. Finish with a splash of soy sauce and sesame oil, and, if you enjoy a little heat, a pinch of red pepper flakes. Serve over warm rice or noodles of choice.
At winter markets, find a variety of winter produce including leeks, leafy greens like spinach, collards, and lettuce mix, and root crops like potatoes, radishes, and carrots. You’ll also find farm-fresh eggs, cheese, bread, pastries, fermented products, drinks, and prepared foods. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.
Fresh at Farmers Markets This Week
