Whenever I make slaw or have occasion to make something with
cabbage, I always look forward to the "Chef's Morsel" the core. It's hard and crunchy, cool and sweet, with a peppery finish. I like them with or without salt, and I get mad if someone tosses it out. My Mom and Granny also do this, so that's where I got it from. Anyone else like the cores or do you think they go in the trash?