[CnD] Red Cabbage

Sandy sugar1991 at earthlink.net
Sun Sep 4 14:50:12 CEST 2016

I have seen Aunt Nelly's red cabbage in a jar, not a can. 

Fear is just excitement in need of an attitude adjustment! 
-----Original Message-----
From: Andrea Stone via Cookinginthedark
[mailto:cookinginthedark at acbradio.org] 
Sent: Saturday, September 03, 2016 1:09 AM
To: cookinginthedark at acbradio.org
Cc: Andrea Stone
Subject: Re: [CnD] Red cabbage:

Brenda, I don't know if red cabbage comes in a can or not, I didn't find
anything about that. But I did find you some information about different
kinds of cabbages in general, including red cabbage. I hope this helps:
Green Cabbage - The king of cabbages and our old friend! The wide fan-like
leaves are pale green in color and with a slightly rubbery texture when raw.
Pick heads that are tight and feel heavy for their size. The outer few
layers are usually wilted and should be discarded before preparing.Sliced
thinly, green cabbage can be eaten raw or it can go into stir-fries, soups,
and braises. The whole leaves can also be used to make cabbage rolls. Raw
leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it
Red Cabbage - Similar to green cabbage, but with dark reddish-purple leaves.
We think the flavor is a little deeper and earthier. Pick heads that are
tight and heavy for their size, and slice it thinly for any preparation. We
love it's color in coleslaw and leafy green salad mixes.
Napa Cabbage - Also called Chinese cabbage, this oblong-shaped cabbage has
thick, crisp stems and frilly yellow-green leaves. We think its flavor is
sweeter and softer than green cabbage, and we really love eating it raw in
salads and using it in the filling for dumplings. Avoid napa cabbages with
limp stems or wilted leaves.
Savoy Cabbage - This is the prettiest cabbage in the bunch, we think!
They're shaped like green cabbages, but the leaves are deep green and deeply
crinkled. Their flavor is mild and earhty, and the leaves are tender even
when raw. Heads should be compact and tight, but will have a little more
give to them because of the wrinkled leaves. We really like savoy cabbage
sliced thinly in soups and stir-fries.
Bok Choy - Bok choy stems are white and watery-crisp, while the leaves are
deep green and very tender. The flavor of bok choy reminds us of baby
spinach or swiss chard, and we love it in stir-fries, brothy soups, and
steamed mixed vegetable dishes.
Choy Sum - We're including this one just because we've seen it a lot at our
regular grocery store. It's labeled "Chinese Cabbage" but it's definitely
different from the Napa/Chinese Cabbage mentioned above, and after a bit of
research, we think it's actually choy sum. It looks similar to bok choy, but
longer and slimmer. The leaves are tender enough to eat in a salad while the
stems are crisp and watery. We've been liking it in chinese-influenced
salads with oranges and Five-Spiced vinaigrette. It also works great in
quick noodle soups and stir-fries.
Here is the link to the page where I got the information from: Know Your
Cabbages! Green, Red, Savoy, Napa, and More

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Know Your Cabbages! Green, Red, Savoy, Napa, and More
 We have to admit that unless a recipe calls for something specific, we
don't often venture beyond our regula...  |   |




    On Saturday, September 3, 2016 1:51 AM, Brenda Mueller via
Cookinginthedark <cookinginthedark at acbradio.org> wrote:

 Is there such a thing as red cabbage in a can?

Not the regular ones, but the red cabbage? I always seem to have had red
cabbage away from home and assumed that it's a special breed of cabbage.  I
like it; I just never made it.  So is red cabbage different cabbage or
regular cabbage that is prepared in a special way? Now that I'm retired, I
won't eat any red cabbage unless I make it.  When I was working, I got it at
the cafeteria every time I saw it on the menu.  

Brenda Mueller 

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