Affordable and voluminous, cabbage is the star of the Japanese dinner table. The all-purpose veggie is great raw or cooked, and you can’t have deep-fried pork cutlets in Japan without a mountain of the stuff. Spring cabbage is particularly loved for its soft leaves. Try sushi with sweet, fresh cabbage at a local producer, and see how once discarded cabbages are used in sustainable aquaculture. Also try tasty Italian meals featuring the versatile veggie. (Reporter: Kyle Card)