When it’s cold outside, I yearn for dishes that include this amazing vegetable. I’ll cook up cabbage with apples into a wilted bed for juicy roast Cornish hens, as a soothing soup with or without beef, and in a fresh shredded cabbage salad studded with pomegranate seeds and bits of fresh citrus. Recently, I was reminiscing about a meal I had enjoyed many years ago in Paris that included soft, braised sweet and sour cabbage wedges. It was a first course to a hearty dinner on a chilly February night. I so enjoyed that clever adaptation of the classic cabbage soup. This is my recollection of that tasty and satisfying dish that is certain to satisfy a craving for a comforting dish. The sauce is easy to make. Tomato paste added to chicken stock is the base. For sweet and sour flavor, brown sugar and cider vinegar provide just the …