This week we are looking at cabbage varieties.
You have probably heard of Murphy's Law: anything that can go wrong will go wrong. Have you heard of Cole's Law: shredded cabbages.
Cabbage is a leafy vegetable often known for its rich nutritional benefits and low calories. Cabbage is a source of daily vitamin C intake. USDA found that one hundred grams of cooked cabbages would provide forty percent of daily vitamin C needs and only twenty-three calories. It is not surprising that cabbages are a popular option among our customers. Take a peek at Purvey'd cabbage edition to help with future purchasing decisions.
Green cabbages are also known as cannonball cabbage or king of cabbages. Green cabbages are the cabbage variety that you often spot in the supermarket. It has wide, fan-like leaves with dark green color that fades to pale green, light yellow to white in the center. The green cabbage leave has a slightly rubbery texture when raw. Raw leaves are somewhat peppery in flavor and typically sliced for salads and coleslaw. The green cabbages are generally stir-fry, soup, and braise with flavor that gets sweeter as it cooks. One beloved application is the green cabbage roll which consists of cooked cabbage leaves wrapped around the filling of your choice.
Red cabbages also go by the name of purple cabbages. Red cabbages look similar to green cabbages. The leaves wrapped around in a ball-shaped but with dark reddish-purple leaves. The outside leaves are greyish-purple that fades to reddish-purple and white in the center. Red cabbages have a deep and more earthy taste than green cabbages. Red cabbages are a great color addition to coleslaw and salad with the same crunchiness as the green cabbages. In addition, you can pickle red cabbages as a topping for tacos, BBQ sandwiches, burgers, and fish.
Savoy cabbage is otherwise called curly cabbages. It has the same shape as green and red cabbages but with dark green ruffled, lacy, deeply ridged leaves. The deep green crinkled leaves fade to pale green and light yellow in the center. Savoy cabbage tastes mild and earthy with a tender texture. Savoy cabbage is used interchangeably for any recipe that calls for green cabbages. Suitable for salad, quick stir-fry, soup, and braised. If you ever run out of rice paper or tortilla, try replacing it with a fresh savoy lettuce leaf with your favorite fillings.
Flat cabbages are also classified as Taiwanese cabbages because often being used in Taiwanese cuisine. It looks similar to green cabbages but in a flat, oblong shape. Looking like someone has taken green cabbages and pressed and stretched them into flat cabbages. The flat cabbage leaves are less dense than green cabbage leaves but the same color of green. The outer leaves are dark green to light green, then yellow and white in the center. Flat cabbages are sweet with a delicate texture. You can use it for salad, quick stir-fry, soups, and braise. To maintain the flat cabbages' delicate texture, do not overcook them.
Napa cabbages are often labeled as Chinese cabbages. Napa cabbages are popular ingredients in East Asia for a variety of cuisines. Napa cabbages have an oblong shape and thick, white stalk. The napa leaves are long and frilly with yellow-green colors. The raw leave has a crisp texture with a mild flavor and a peppery kick. The cooked napa leaves become soft and sweet. Napa cabbages are best suited for making the salad, dumpling filling, stir-fry, and kimchi. Napa cabbages are a choice for people on a budget. It is often inexpensive compared to other cabbage varieties with similar nutrient values.
Purvey'd offer a great selection of variable cabbage, ranging from typical green cabbages to economical sufficient Napa cabbage. Do not see the variety you use, email firstname.lastname@example.org. We can purvey what you need! Feel free to email us for any general inquiry as well.