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Cooking Recipes


TYPES OF CABBAGE(find out which cabbage is suitable for which dish)

Bok Choy

Has distinct leaves growing from a central stalk. It looks a fair amount like Swiss chard but with pale green stalks and leaves. It has a mild but bright ​cabbage-y flavor. Bok Choy is most often used in stir-fry, but braising also brings out its sweet flavor. Baby bok choy can be cooked whole if you like, all bok choy is perhaps at its best when the leaves are separated and cooked loose.

Red cabbage

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. Red cabbage is delicious thinly sliced in salads like Red Cabbage Slaw or cooked. 

Savoy cabbage

Also known as curly cabbage. With ruffled, lacy, deeply ridged leaves, Savoy cabbages are perhaps the prettiest cabbages around. Savoy cabbage is a bit more tender than other cabbages and works nicely as a fresh and crunchy wrap. The leaves are more loosely layered and less tightly packed than green or red cabbage, although its uses are similar. It is delicious thinly sliced in salads, quickly stir-fried,

White cabbage

White cabbages are actually a type of green cabbage which can have very pale-colored leaves. The sun usually turns the outer leaves pale green leaving white, tightly packed leaves in the center. Dutch cabbage is also available as a red cabbage. Another Dutch hybrid is the Parel cabbage which is a small type of green cabbage. Another reason why some cabbages look white is due to storing then through the winter. Keeping cabbages in dark cool storage places causes chlorophyll to break down and the leaves lose their pale green color.

Green cabbage

Use it in salads and slaws, stir-fry it, or long-cook it to bring out its essential sweet nature. Look for heads that feel heavy for their size (which can range from softball to almost basketball size), with tightly packed, moist looking leaves. The queen of slaw, green cabbage can stand up to even the heaviest, creamiest, or spiciest of dressings.

Cannonball cabbage

Cannonball cabbages are a green popular cabbage cultivar that have small, firm heads and tender sweet leaves. As their name suggests, Cannonball cabbages have a tightly-packed small head. Due to its green color and shape, some people describe cannonball cabbages as massive Brussels sprouts. Because the green leaves that make up the head are so tightly packed, this is a perfect choice for shredding. You can then use the shredded cabbage to make coleslaw, sauerkraut, or add to soups or stews.

Napa cabbage

Napa cabbage doesn't look like head cabbages; it has long, light green leaves that flower off of thick, white stalks. It looks a bit like a cross between romaine lettuce and pale Swiss chard. It has a lovely mild flavor with a peppery kick that is delicious in salads or stir-fry.

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Bok Choy Red Savoy Swiss


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