You’ll find them at Teaism. The dish is part of the “trash or treasure” part of the menu, which was conceived by chef Alison Swope as a way to try to use food that may otherwise be thrown away, co-owner Michelle Brown said. In the case of Napa cabbage, the cruciferous vegetable features in Teaism’s chicken salad. The tender leaves are just fine raw, but the cabbage butt — the end and first bit of…
Teaism is trying to reduce food waste, one cabbage butt at a time
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