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 cooks.
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
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On Saturday, September 3, 2016 1:51 AM, Brenda Mueller via Cookinginthedark
<[email protected]> 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
Sent from my iPhone
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