Cabbages are from the “cole crop” family. Other members in this hearty tribe include broccoli, Brussels sprouts, kohlrabi, collard greens and cauliflower.
We can separate cabbages in to four main types: green, red (or purple), Savoy, and Napa cabbages.
In common are the sexy layers of alternating leaves, each cupping the next, forming a firm, dense head. Spring is the perfect excuse to explore using all four types of cabbages in a myriad of ways.
Braised, boiled, charred, sauteed or raw; rolled, slawed or casseroled– cabbage is happy at center plate or assuming a supporting cast role.
From Germany to Asia, schnitzel to stir fry, world cuisines know how make cabbages something we crave. Comfort dishes made by grandmothers give modern recipes a run for the money.
Selection: Choose firm, heavy heads of green, red and savoy cabbage with closely furled leaves. Color is an indication of freshness. For example, green cabbages stored for too long lose pigment and look almost white. To ensure freshness, check the stem ends of cabbage heads to make sure the stem has not cracked around the base, which indicates undesirably lengthy storage. Chinese cabbage leaves should be crisp, unblemished and pale green with tinges of yellow and white.