Varieties of Cabbage – Look at the differences between cabbage such as green sprouts, savoy, red, napa, bok choy and brussels, and learn what to do with it.
Whatever type you buy, look for cabbage heads that look heavy and, except Napa cabbage, have dense leaves. Even if you don’t want vegetables that are damaged or beaten, you can peel and remove the outer leaves so they don’t have to be empty.
Read also : How To Grow a Cabbage Easily at Home
The following are 6 varieties of cabbage and how to use them :
1. Green Cabbage
Green cabbage is the famous cabbage. Use in salads, saute or cook for a long time to increase the sweetness. Look for heads that look heavy by size (from softball to near-basketball size), with solid airtight sheets. Queen cabbage, green cabbage can withstand the toughest, creamy or spicy sauces.
2. Savoy Cabbage
Savoy cabbage has another name is curly cabbage. With wrinkled, jagged and striated leaves, Savoy cabbage is probably the most beautiful cabbage in the region. The leaves are more storied and less dense than green or red cabbage, although their use is similar. Tasty in thin salad slices, sauteed quickly or boiled with butter.
Savoy cabbage is slightly softer than other cabbage and works well as a fresh and crispy skin; try using in place of rice paper or tortillas with your favorite toppings
3. Red Cabbage
Red cabbage has shape same with green cabbage but those it red. More precisely, it is beautiful magenta. Red cabbage heads tend to be slightly smaller than green cabbage, but look for moist, dense leaves and buds that look heavy by size. Delicious red cabbage in thinly sliced salads such as red or cooked coleslaw.
Note: Purple cabbage has a strange blue color when cooked. Reduce this effect by adding some type of acid (vinegar or lemon juice is a common choice) when cooking.
4. Napa Cabbage
Napa cabbage is sometimes called Chinese cabbage or celery cabbage. Napa cabbage doesn’t look like cabbage; Has long light green leaves that bloom on thick white stems. It looks like a cross between lettuce and chard. It has a pleasant sweet taste, with a delicious spicy touch to salads or chips. You can also turn it into spicy kimchi.
5. Bok Choy
Bok Choy have different leaves that grow from the middle stem. This is very similar to a chard, but with pale green stems and leaves. Has a sweet but bright cabbage taste. Bok Choy is most often used in fried food, but brazing also has a sweet taste. Baby bok choy can be cooked whole if you want, but all bok choy can be the best when the leaves are separated and cooked in large quantities.
6. Brussels Sprouts
Brussels sprouts are small sprouts and are usually sold in large quantities, but if you find them sold in stems, know that they will remain for several weeks if refrigerated.
Cut the edges, get rid of the dark green leaves from each sprout, and then you can make roasted brussels sprouts, steamed brussels sprouts, or bacon with brussels sprouts.