We are still getting cabbages from one of our local growers who managed to cold storage them through the winter. An amazing feat, though this has been a mild warm winter as far as those things go this far north. With the long days of sunshine have come chilly nights so things are melting kind of slow and taking a bit longer than we would like to get started. Really, we have a good month before the chance of snow is gone so no green sprouts, no fiddleheads or nettles or baby lettuces for quite a while. Which brings us back this beautiful Homer-grown cabbage. How to make it bright and spring-like both to the eye and the tongue? Pickling is usually a fall sport, I know, but there is no better way to liven a dish than a little pickled something. And today, this cabbage is that perfect something.