Purvey'd The Juice - Cabbage Varieties

Cabbage Varieties

CABBAGE: GREEN CABBAGE, RED CABBAGE, SAVOY CABBAGE, FLAT CABBAGE, NAPA CABBAGEgreen CABBAGE. AKA: Cannonball CABBAGE. LOOK: wide fan-like leaves are dark green in color and with a slightly rubbery texture when raw. TASTE: Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks. APPLICATIONS: SALAD, SLAW, stir-fries, soups, and braises.RED CABBAGE. AKA: purple cabbage. LOOK: dark reddish-purple leaves. TASTE: DEEPER AND MORE EARTHY THAN GREEN CABBAGE. APPLICATIONS: COLESLAW, SALAD, PICKLED.SAVOY CABBAGE. AKA: CURLY CABBAGE. LOOK: DARK GREEN ruffled, lacy, deeply ridged leaves.  TASTE: Mild and earthy, MORE TENDER THAN OTHER CABBAGES.  APPLICATIONS: SALAD, stir FRY, SOUP, BRAISE.FLAT CABBAGE. AKA: TAIWANESE CABBAGE. LOOK: lOOKS SIMILAR TO GREEN CABBAGE BUT IN FLAT AND OBLONG SHAPED, less dense than green cabbage. TASTE: sweet AND delicate texture. APPLICATIONS: SALAD, stir-fries, soups, BRAISE.NAPA CABBAGE. AKA: CHINESE CABBAGE. LOOK: oblong-shaped WITH thick, crisp WHITE stALK and LONG frilly yellow-green leaves. TASTE: mild flavor with a peppery kick. APPLICATIONS: SALAD, DUMPLING FILLING, STIR FRY, KIMICHI.

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