Oh my dear cabbage friend, waiting so patiently in the crisper drawer to be noticed. Almost too late, notice was taken when the April issue of Vegetarian Times was deposited in my mailbox. How fortuitous that the monthly “1 Food 5 Ways” theme was cabbage. That humble Brassicaceae that lasts days longer than your typical leafy green, and adds body and texture to soups and casseroles alike, cabbage you’re my friend. I chose to make Cabbage Casserole with Leeks, Ricotta, and Pine Nuts. I replaced the dairy ricotta with tofu ricotta from VCON of course. Pure comfort and joy in a Corningware casserole.