Green cabbage has tightly wrapped pale green, thick and pliable leaves. Round, solid and almost white in the center, this vegetable is heavy for its size.
Boil, braise, raw, sauté, steam. Fermented and transformed into sauerkraut, cabbage becomes a new vegetable altogether.
Cabbage comes in many shades and combinations of green, red, purple and white. The common cabbage is a relative of savoy cabbage, broccoli, Brussels sprouts, cauliflower, kale, collard greens and kohlrabi.
- Apple cider
- Caraway seeds
- Cheese, cheddar, feta, goat, Parmesan, Swiss
- Olive oil
- Red pepper flakes
- Sour cream