Well, the red cabbage was especially sweet; is it normally not that way or is that sweetness due to a special recipe? Thanks for the help.
Brenda Mueller Sent from my iPhone > On Sep 3, 2016, at 2:10 AM, Andrea Stone via Cookinginthedark > <[email protected]> wrote: > > 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 > > > | > | > | > | | | > > | > > | > | > | | > 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 <[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 > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
