Even when we’re not officially off of grains, the experience of having to forgo them has changed the way I look at preparing meals for my family. Now, more often than not, vegetables are the bulk of most of our meals. And when all else fails, I turn to cabbage. It was the backbone of the Cabbage Bolognese recipe in my winter cookbook, allowing us to get all of the delicious meat sauce with none of the pasta. And now it becomes the bed on which we can layer cheese, mushrooms, pepperoni, and sausage and call it pizza. Oh, and it cooks in one skillet that goes from stove top to oven. And did I mention it tastes just like pizza?