Cabbage – veiny, brainy-looking – doesn’t seem like the sexiest vegetable.

These days, it’s often overlooked in favor of trendier greens like arugula and romanesco or Brussels sprouts. Its smell ­– pungent, sulfur-y – might have something to do with that.

Still, that lonely head of cabbage deserves a second look.

The next Spokesman-Review Food section pays homage to cabbage, which becomes increasingly popular during the month of March.

But cabbage – crunchy when raw and buttery soft when cooked – isn’t just for St. Paddy’s. It’s low in calories and high in Vitamin C. Perhaps best of all, it’s cheap and versatile.

In addition to our ode to cabbage, look for easily adaptable mini frittatas from senior correspondent Lorie Hutson as well as a few food-related briefs in our weekly Fresh Sheet feature.

Meantime, here’s a sorta sexy cabbage side dish from Martha Stewart to whet your appetite.

Cheers!