To cook: Baby varieties of cabbage have more delicate leaves so the cooking time is less than for regular-sized types. Cabbage is generally grown for its densely leaved heads, produced during the first year of its biennial cycle. Summer cabbage: Sow from late February/early March (under cloches or similar cover) until early May; transplant in May/June. After the rise of the kale, savoy cabbage is considered the next serious contender to ascend to the most-popular cabbage throne. pekinensis or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China and is widely used in East Asian cuisine.Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. With the right technique, these guys become little delicacies. This cruciferous vegetable is a hearty staple on tables from China to Italy and Ireland. To do this, first clean the cabbage, then cut into strips and blanch for approx. It has beautiful, heavily savoyed, deep black-green leaves that can be 24 inches long. Heat 2 tbsp of vegetable oil in a wok, then add the cabbage and 2 sliced garlic cloves. 9) Celebrate. Or how about a broccoli pizza – who could resist the combination of tangy gorgonzola, crunchy almonds, and creamy mascarpone, right? While one part is cooked into a creamy savoy cabbage bed for the perch fillet, the remaining cabbage leaves roast in the oven until they are really crispy. Due to its delicate leaves, it is not as durable as white cabbage and should be eaten after a maximum of 3 days. It is also much easier to digest than white or red cabbage, so you can enjoy it raw in salads, too. Just like preparing cauliflower, remove the stalk and outer leaves first, then cut the Romanesco in florets.Our article ‘In Season: Romanesco’ tells you everything you need to about how to find the perfect Romanesco, which herbs to pair it with, and much more. Cabbage heads, or hearts, can be rounded or conical, with leaves that are light green, dark green, red or purple. Position. Steamed pointed cabbage is also a great side dish to ‘spätzle’ or potato dumplings. These two types are named after their expected harvest dates. With recipes like our Romanesco soup with walnut-mint pesto or crispy Romanesco pancakes, you’ll convice even the biggest sceptics. It has a lovely mild flavor with a peppery kick that is delicious in salads or stir-frys. Kohlrabies, broccoli, cauliflower, Brussels sprouts, kale, and heading cabbages … Like all cabbages, it is low in calories and fat, but if you’re looking for a way to add some, here’s a Hollandaise or Béchamel sauce. Filter Clear All. Romanesco is a piece of art among cabbages—our community member Tim Seo wrote in, quite on point, that they were, in fact, “too cool to eat’. Just 100 g / 3.5 oz kohlrabi already gives you the recommended daily dose of vitamin C. In addition, it contains lots of vitamin A, vitamin K, and folic acid. Cabbage is a heavy feeder; it quickly depetes the soil of required nutrients. Napa cabbage doesn't look like head cabbages; it has long, light green leaves that flower off of thick, white stalks. The Ultimate Guide to Cabbage: 11 Varieties and How to Use Them, crunchy salad with a creamy poppy seed dressing, hearty combination with minced meat and potatoes, One potato, two potato, sweet potato, four. After a little restorative massage session with some oil, an acid like lemon or vinegar, and some salt, kale can also be eaten raw. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. With the potential to produce large heads, it is uniform, highly resistant to Yellows, and has intermediate resistance to black rot. All of the varieties in this chart are considered Napa (closed-head) types, with the exception of Tokyo Bekana, which is an open-head type for bunching or baby leaf. Frost tolerant. Use this chart to compare the types of Chinese cabbage that we offer, including full-size and mini types in red and green. Everyone else can enjoy it fried as red cabbage steaks, baked, mushroom-stuffed or braised. Although I don’t have an official statistic on this, I could bet that I cook this recipe at least once a month. Or how about irresistibly delicious gnocchi with kale pesto? And did you know that the leaves actually contain more vitamins and minerals than the bulb? You can also turn it into spicy kimchi. If cleaned thoroughly first, you can also use the stems and leaves by blanching and frying them, or use them in stews, soups or, salads.Learn more about kohlrabi in our article ‚In Season: Kohlrabi'.Why you should eat kohlrabi more often: Of all the types of brassicas, kohlrabi is one of the mildest and best digestible ones, and tastes slightly sweet. From huge, globe-like white cabbages and to geometric Romanesco to tiny Brussels sprouts – there are few vegetables as versatile as cabbage. Also called Chinese leaves, Chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour. Winter cabbages : Sow in April/May; transplant in late June/July. Yum. This article covers two types - summer and spring cabbage. Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. To be more specific, it's a lovely magenta. The cabbage with a thousand faces can be processed into cauliflower rice, pizza crust, cauliflower bolognese, steaks, sauces and much more. But in American markets you will find three basic types: green, red, and Savoy. Filter This Page. With this recipe, you not only get a decent portion of savoy cabbage, but it also comes in different textures. Note: Red cabbage turns an odd blue color when cooked. Why you should eat broccoli more often: If you’re not a big fan of the typical taste of cabbage (and have read this article up to here), you’ll still find great pleasure in eating broccoli. sabauda L, features loose-wrinkled leaves). Napa cabbage is sometimes called Chinese cabbage or celery cabbage. Cook in boiling salted water for 3 to 4 minutes until tender, steam for 3 to 5 minutes or stir fry for 1 to 2 minutes in oil over a high heat. You simply take the huge leaves a few at a time to eat all year round. Red cabbage is delicious thinly sliced in salads like Red Cabbage Slaw or cooked. Baby bok choy can be cooked whole if you like, but all bok choy is perhaps at its best when the leaves are separated and cooked loose. Sweet ingredients will turn it a bluish violet during cooking, while acid-rich ingredients turn it reddish.Want to know more about red cabbage? It’s typically seasoned with allspice, juniper berries, cloves, or bay leaves and sweetened with jam or cut apple. Why you should eat cauliflower more often: The more easily-digestible cauliflower is rich in vitamin C and vitamin K, and contains important minerals such as potassium, phosphorus, sodium and iron. If you still have any leftovers, you can also freeze white cabbage. If you want to be on the safe side, blanch the Brussels sprouts and toss them in melted butter, or roast them in a frying pan or oven. Cabbage is a leafy vegetable staple with a 4,000 year history. Since not only are they inexpensive, but also big enough to nourish even an extended family, it’s no surprise that white cabbage is one of the most popular types of cabbage worldwide. Why you should eat savoy cabbage more often: Savoy cabbage is a real vitamin bomb and contains not only a lot of vitamin C, but also vitamin A, which is good for your skin and eyes. Red cabbages are popular for braising or pickling. Why you should eat white cabbage more often: White cabbage is cheap, tasty, versatile, and healthy. A member of the brassica family, savoy cabbage is a popular and versatile vegetable. It’s not called ‘asparagus cabbage’ in some places just by chance, but tastes similar to the spring vegetable. It's also lovely pickled, served with fish tacos (just use it instead of store-bought coleslaw). The leaves are more loosely layered and less tightly packed than green or red cabbage, although its uses are similar. ...Or try out something new: Those without sensitive stomachs: Try delicious red cabbage raw in a crunchy salad with a creamy poppy seed dressing. Coleslaw recipes. Heirloom Cabbage Varieties and Other Members of the Brassica Family. Cabbage - ready to eat year round Paul & Becky's Asturian Tree Cabbage RARE This unusual Spanish heirloom has absolutely enormous leaves - and it looks like a Kale rather than a cabbage; it makes no head, just a tall stalk with a loose head on top. Crunchy facts and recipes about one of our favorite winter vegetable. There are many varieties to choose from, but the best types of Chinese cabbage include: Chinese Express: This late-season variety has glossy leaves, and it is resistant to disease. However, they all tend to grow around 15-18 inches tall. More akin to Swiss chard or spinach than a regular head of cabbage, bok choy makes an excellent addition to sautéed vegetable sides, stir-fries and Asian inspired soups. What I didn't know for a long time was that not only can you eat the florets, but also the stem and the cauliflower leaves, if you clean them thoroughly beforehand. Green cabbage is the Toyota (or Honda!) Some cabbage plants have loose heads, while others are wound more tightly. You can prepare it similarly to white cabbage, but keep in mind you won’t need to cook it as long. Save recipe. Celebrate is a “Cheers” type cabbage with a slightly more compact plant. ...Or try out something new: Delve into the modern fairy kale…Here’s how to make crispy kale chips, a fresh kale salad with chickpeas, and a healthy kale and almond smoothie. No matter what type you buy, look for cabbage heads that feel heavy for their size … Cook a modern classic: Cutlets aren’t limited to veal or pork—sliced kohlrabi is a fabulous vegetarian alternative to a Wiener Schnitzel. The diet plan is a low-fat, high in fibre, diet that will help you get into a healthy shape quickly, especially if you have a wedding or holiday coming up. There’s a fantastic range of cabbage varieties to choose from, offering different shapes, colours and textures. Discover the differences among cabbages, such as green, Savoy, red, Napa, bok choy, and brussels sprouts, and learn what to do with them. The flavour of cabbage varies from type to type, ranging from savoury to gently sweet, but one thing they all have in common is a rank smell if overcooked, so brief cooking is key. They are even more nutritious and flavorful than the florets. In many European cuisines, it is traditionally spiced with caraway seeds, which also make white cabbage more easily digestible. Stored in the freezer, it will keep for up to half a year. AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.deRepresented by Mengting Gao & Verena HubertzKitchen Stories is supported by product placement. However, do not be afraid even if you use the wrong head of cabbage, you will have sauerkraut. All are edible at a young age, long before they form actual heads, but the best thing about these cabbage varieties is the way the upright heads shed … With that in mind, let us introduce you to 11 of the most popular varieties in the brassica family!Do you have a favorite cabbage type or any special recipes? With other preparation methods, it also just takes a few minutes to cook and is therefore an excellent cabbage choice for quick dishes. While you don't want bruised or beaten up vegetables, you can peel off and discard the outer leaves, so they need not be pristine. It is best stored wrapped in a damp kitchen towel in the vegetable compartment of your fridge.Why you should eat pointed cabbage more often: Healthy pointed cabbage also contains plenty of vitamin C and is being low in calories and fat – it’s also one of the most easily digestible types of cabbage. Cabbage is a cool season plant but it takes a little planning to get it to thrive in the full cold of winter. Kirk Weddle / Getty. Use it in salads and slaws, stir-fry it, or long-cook it to bring out its essential sweet nature. In terms of taste, it ranks between cauliflower and broccoli and will have a stronger cabbage flavor the longer you cook it. For optimal growth, there must be adequate levels of nitrogen in the soil, especially during the early head formation stage, and sufficient phosphorus and potassiumduring the earl… Try one of these recipes and make cauliflower your secret-favorite cabbage, too! The unique breed is something of a precursor to the white cabbage we know, but is slightly less bitter in taste. Serve it as a side dish to duck breast and potatoes to enjoy a hearty Sunday dinner. Thanks to its short cooking time, it’s a great choice for quick, hearty dishes. It is enjoyed all over the world with over four hundred different varieties available. There are a few tricks on how to grow winter cabbage. There are three main types of skunk cabbage plants. In addition, there are the traditional white cabbages and red cabbages, both are grown in exactly the same manner. Some of the most common types of cabbage include the green cabbage, red cabbage and the Savoy cabbage. It is quite difficult to distinguish the correct head of cabbage from the wrong. It’s mustard oils have a positive effect on sensitive stomachs and intestines. Red cabbage heads tend to be a bit smaller than green cabbages but look for similarly tightly packed, moist-looking leaves and heads that feel heavy for their size. Types of Skunk Cabbage . In many countries, red cabbage is THE festive cabbage and sadly lives in the shadows for the rest of the year – what a shame! Several varieties of cabbage cultivated worldwide including green, purple, red, and Savoy (Brassica oleracea var. With its deep green colour, full flavour and robust, crinkled leaves, it valiantly holds its own in any hearty dish. Cannonball Cabbage More commonly known as green cabbage, the cannonball cabbage is one of the most popular cabbage varieties. Try one of our varied recipes. All of a sudden, kale chips, kale smoothies and more settled in the supermarket, ensuring the love of kale would not be lost! As most people find it difficult to digest, cook it with some caraway seeds or ginger to aid the digestive process. of cabbages. Plants perform best when grown in well-drained soil in a location that receives full sun. Miso ginger coleslaw. My parents have been planting and harvesting kohlrabi in their garden for many years, so I’ve been eating this delicious vegetable raw since my childhood. With ruffled, lacy, deeply ridged leaves, Savoy cabbages are perhaps the prettiest cabbages around. Hundreds of varieties of cabbage are grown throughout the world. It’s also good to know that you can use the stalks, as well as the florets, for cooking. Additionally, it’s rich in vitamin C, contains calcium, carotene, and magnesium. What is winter cabbage? Red cabbages are great for pickling but fine cooked or even raw in salads. Surprisingly though, most cabbages, don’t originate from Germany but from the Mediterranean region. Brassicas (Cabbage family) Soil. Thanawath Seangsuriyapone / Getty Images The creamy white centers of "Pigeon White" look like the icing on a cupcake and have just as much taste appeal to some vegetable garden insect pests. Ornamental cabbage varieties like "Pigeon White" can thrive in both spring and fall, but you may have better luck avoiding typical pests like cabbage worms, aphids, and cutworms with a late fall planting. This way, the stalk can be easily removed and you can cut the pointed cabbage into larger pieces or strips according to the recipe you’re cooking.For a quick stir-fry, combine it with bacon and carrots or use the tender leaves for cabbage rolls. There’s a reason why us Germans are often called ‘krauts’ – we eat 350,000 tons of it every year, with the majority of the harvest processed into sauerkraut. These are late season varieties of cabbage, but with a little protection, keeping cabbages over winter is possible for most types. It can be used for salads, soups, or delicious fritters.How to prepare Romanesco: Many people are confused about how to prepare Romanesco, but it’s much easier than you think. Learn more about kale in our dedicated article.Why you should eat kale more often: In addition to the prospect of likes and clicks on your Instagram, your body will be happy about an increasing consumption of kale. Cabbage structurally consists of clusters of thick leaves superimposed in over the other in compact layers, allowing it to take round or globular shape vegetable. If starting seeds indoors, sow ¼ … Red cabbage looks like green cabbage except, well, it's red. Our favorite recipes with savoy cabbage: Since the leaves of savoy cabbage don’t need much time to cook, they are a good choice for quick stews. White (green cabbages are known as white for some reason) varieties are ideal for coleslaw and all cabbages will make sauerkraut. No matter if you are sowing into a seedbed, or into the final growing position, thoroughly prepare the soil by raking the surface to create a fine, crumbly texture and sow thinly at 1cm ( 1 / 2 in) deep. Our favorite recipes with cauliflower: Cauliflower is a real chameleon, because while other cabbage varieties are versatile in their uses, cauliflower is sometimes barely recognizable in its different forms. Its crunchy leaves make white cabbage the ideal choice for cabbage salad and soups, because they will keep their bite even after cooking. Then check out our article ‘In Season: Red cabbage’ to find all information on how to shop, store, and prepare it.Why you should eat red cabbage more often: Instead of shining as a festive side dish, red cabbage cuts a really good figure as the main component of your meal. No matter what type you buy, look for cabbage heads that feel heavy for their size and–except for Napa cabbage–have tightly packed leaves. 6 – 8 min in boiling water. It is so named for the way its leaves wound tightly over one another in a dense, compact fashion; with the final product resembling a cannonball. Because cabbage is in the Brassica genus of plants, this vegetable is related to cauliflower, broccoli, and Brussels sprouts. It looks a bit like a cross between romaine lettuce and pale Swiss chard. A traditional British and versatile vegetable that can be steamed, sautéed or eaten raw. Try out something new: Fried, buttery Brussels sprouts are our personal tip to take a classic Carbonara to a new level! In the UK, ‘Early Durham’, ‘April’ and other varieties planted in autumn as spring cabbage fall into this group, too. Trim the ends, peel off any dark green leaves from each sprout, and then you can make roasted brussels sprouts, steamed brussels sprouts, or brussels sprouts with bacon. The cabbage soup diet is a very strict temporary diet plan and is for anyone wishing to lose weight fast. Savoy cabbage is a bit more tender than other cabbages and works nicely as a fresh and crunchy wrap; try using it in place of rice paper or tortillas with your favorite fillings. Our favorite recipes with Romanesco: Romanesco is not only a feast for the eyes, but also one of the more easily-digestible types of cabbage—you can even eat it raw if you have a young Romanesco cabbage. This … The queen of slaw, green cabbage can stand up to even the heaviest, creamiest, or spiciest of dressings. To be honest, is there any reason to not eat kale? This type of cabbage is purple but, many still call it deep red. 3. It is delicious thinly sliced in salads, quickly stir-fried, or braised in butter. Last but not least, here's my favorite broccoli recipe. Savoy cabbage is also known as curly cabbage. These are compact plants which yield appealing bluish green heads. Only years later did I start to actually cook with it—and not only with the bulb. By clicking "submit", you’re consenting to our email newsletter with cooking content and information on products. It looks a fair amount like Swiss chard but with pale green stalks and leaves. Napa or napa cabbage (Brassica rapa subsp. 60 days. All of these three develop from rhizomes and bloom in early spring. Types of Cabbages. This Italian heirloom is popular in Tuscany and central Italy for making fabulous soups and stews and is one of the most beautiful and flavorful types … With that in mind, make sure to use them too and don’t throw them away. You may withdraw your consent at any time. With a little bit of planning and the right varieties, you could have cabbage all year round! There’s hardly any other vegetable that contains so much vitamin C: 100 g / 3.5 oz of kale cover more than the recommended daily requirement. Ball-head cabbages will happily store on slatted shelves in a … Diverse and delicious, from small-headed early maturing types to large, late season winter varieties there’s a cabbage variety out there to suit each gardener. Stir-fry until the cabbage starts to wilt then add 75ml vegetable stock. Best for: all types. It looks like a flattened version of white cabbage, and in fact, it is exactly that! This is the most locally available variety with pale leaves which are strongly bound to the center of the cabbage. Cabbage kin (4) Synonyms, crossword answers and other related words for TYPE OF CABBAGE [kale] We hope that the following list of synonyms for the word kale will help you to finish your crossword today. Although many people’s favorite brassica, broccoli is somewhat of a newcomer to American cuisine. Learn about four types of cabbage–green, red (or purple), Savoy, and Napa–and which to use for in different kinds of recipes. The flowers are yellowish-white in color and are on a spadix that is found inside a showy spathe. Yes. Stored in the fridge, you can keep it for up to a month.So why not substitute the white cabbage in this recipe with jaroma cabbage to make a tasty coleslaw? Rich, deep soil, firm with plenty of well rotted compost dug in prior to planting. Bok Choy (and its youthful friend, baby Bok Choy) has distinct leaves growing from a central stalk. Like all cabbages, it contains a lot of vitamin C, as well as vitamin K, selenium, potassium and magnesium. There are a a huge number of cabbage varieties. You can grow cabbage in US Hardiness Zones 1-10, but it’s all about choosing the right type for your growing zone. Stored in the fridge, it lasts approx. We’ll bet you’ll be on the lookout for it after reading this article.Why you should eat jaroma cabbage more often: Jaroma cabbage scores highly in numerous categories—let’s start with the nice fact that it doesn’t develop that typical cabbage odor while cooking.Similar to pointed cabbage, the leaves of Jaroma cabbage are super tender so you don’t even need to blanch them before using the leaves for stuffed cabbage rolls. Napa cabbage and bok choy are two popular types of Chinese cabbage. Packed in an airtight container, it will last in the freezer for up to 6 months. Cook a German classic: Our grandparents swore by kale with ‘Pinkel’, a smoked, coarse sausage or combined it with smoked pork loin and potatoes. Just like savoy cabbage, it also scores highly with its mustard oils, which can work against free radicals and bacteria. Since they’re as huge as a white or red cabbage, yet finer and more delicate in taste and their frilly texture, it’s no surprise that savoy cabbage made it into the world of fine dining. It also contains important fiber, minerals, vitamin K and vitamin E, is rich in antioxidants and low in calories and fat. Next, blanch it in ice water, and let drip dry. In contrast to other cabbage types, broccoli florets will still retain a wonderful bite even when you sear them. These are usually harvested when fall season is about to end. With its bright violet color, red cabbage is one of the visual highlights of the cabbage family. Brussels Sprouts are tiny cabbages and are usually sold loose, but if you find them sold on the stalk, know that they will keep for several weeks if chilled. ...Or try out something new: From borscht to coleslaw, there are excellent white cabbage recipes in many cuisines around the world. Cabbages come in various colors, with red and white cabbage being the most popular varieties after green. Get daily tips and expert advice to help you take your cooking skills to the next level. Prepare the soil in advance by mixing in aged manure and/or compost.Soil should be well-draining: roots that stand in water cause heads to split or rot. Shred the leaves from half a head of cabbage, removing any tough leaf stems. The round, crinkle-leafed Savoy cabbage and the pale, lozenge-shaped Chinese leaf are considered to be two of the best to cook with. It features an attractive blue-green head with good wrapping leaves. Our favorite recipes with broccoli: Broccoli soups are almost a classic – in this recipe, it heads to Asia by way of Hoisin sauce, cilantro, and sesame seeds. 1. Mitigate this effect by adding some sort of acid (vinegar or lemon juice are common choices) when cooking it. How to prepare pointed cabbage: Remove the outer leaves of the pointed cabbage, then quarter it. However, as they are difficult to digest, it’s best to finely grate them and only eat a small amount. It has a mild but bright ​cabbage-y flavor. Cabbage recipes. 8) Green Cabbage. Cook a German classic: Making homemade red cabbage is easier than you think. 100 g / 3.5 oz of red cabbage covers the complete daily requirement of vitamin C and strengthens your immune system in the cold season. Bok choy is in fact a type of cabbage, but develops thick, white and watery-crisp stems and leaves that are green and tender. Vitamin B6 strengthens the nerves and immune system and the ‘mustard oils’, found across the cabbage family, are often called natural antibiotics as they can work against viruses and bacteria. If the right head of cabbage and the wrong one have the same size, the right head of cabbage is in 1.5 – 2.0 times heavier. These three types are mentioned below and explained in … Unlike white or red cabbage, kale leaves don’t grow in the form of a head but on the stem. 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In salads like red cabbage, you not only with the bulb can also include fish or meat and!, do not be afraid even if you still have any leftovers you. And not the Brussels sprouts there any reason to not eat kale type for your zone...