Ode to Cabbage

(With a Side of Hot Dog)

As a child, I was overweight. Even after losing weight, I couldn’t escape the thought, ‘I have to be on a diet’. I loved eating, yet I was convinced it was something to be ashamed of—a contradiction I carried for years. Driven by my passion for food, I studied cooking in Italy and discovered countless incredible recipes. But I never imagined that journey would lead me to cabbage. Yes, cabbage! Once I noticed the beautiful, fluffy ribbons that emerge when it’s peeled, I was hooked. I threw myself into creation, remastering dishes—peperoncino, pasta, fried rice, even sushi—all with cabbage. By spreading this obsession across Japan and fulfilling fans’ requests worldwide, I became Don Cabbage, and after many attempts, I finally created ‘cabbage bread’ by mixing cabbage and eggs and frying it into a bun. This is the thing about cabbage: It bends to your will, softens as you please, transforms into anything you ask. If you think it’s unsexy, think again. One of the oldest foods known to humankind, cabbage has a layered intimacy with desire. Cato the Elder praised it in De agri cultura for its healing powers, while Medieval folklore tells us newlyweds were served cabbage soup on their first day of marriage to ensure enduring love. In Ireland, blindfolded girls once pulled up cabbages to divine their husbands’ fate: sweet or sour?
For this dish, cabbage serves as a bun for sausage, topped with my favourite condiments. And really, what’s sexier, and more subversive, than a deconstructed hot dog balancing suggestiveness with romance? I’m sharing this recipe as a celebration. If I could speak to my younger self, I’d say: All that pain, all those cruel words, they’ll find meaning someday. Your experience will become someone else’s strength. And cabbage? Cabbage will never leave your side.

METHOD (serves 1)

In a bowl, combine the cabbage, egg, salt, and pepper. Whisk well to incorporate air—this helps the mixture bind like a dough. Make sure the cabbage is very finely shredded, as thicker strands won’t hold together. Heat a bit of oil in a frying pan over medium heat. Spread the mixture into a flat, round shape, like a bun. Cook until the bottom is golden and holding together, then flip and cook the other side. Remove from the heat once both sides are crisp and cooked through. In the meantime, cook the sausage in a pot of simmering water or according to the package instructions. To assemble, place the sausage on your ‘cabbage bread’, then top with diced onion, pickles, and generous drizzles of ketchup and mustard. Fold over to make it a cabbage hot dog! Tip: Change the shape or fillings to turn this versatile, low-carb cabbage bun into your ideal sandwich substitute.