For starters, it's everywhere--grocery stores, farmers' markets, restaurants, our kitchen. We've eaten kale raw, kale layered in both hearty and fruity salads , kale baked it au gratin , kale thrown into countless pastas and stews. We've even tried them as chips --healthier than the potato version, and just as good.
But after all that kale, our eyes and probably yours are wandering. No, all of our interesting colors and flavors are the result of natural breeding methods utilized in the horticultural field for generations.
The bees do most of the work. While that might be fun to play around with, all the colors of the cauliflower are the result of natural breeding techniques as in the above question — much like strains of Heirloom tomatoes. As their name suggests, Cannonball cabbages have a tightly-packed small head. Due to its green color and shape, some people describe cannonball cabbages as massive Brussels sprouts. Because the green leaves that make up the head are so tightly packed, this is a perfect choice for shredding.
You can then use the shredded cabbage to make coleslaw, sauerkraut, or add to soups or stews. Gonzales is another type of small, compact green cabbage that has a spicy flavor and firm texture.
Similar to other types of green cabbages, the green outer leaves cover densely packed pale green and white leaves. Gonzales cabbages have a good, robust flavor and will help to add crunch and a peppery taste to coleslaw or salads. To grow this type of cabbage in your garden, you need an area that gets plenty of sunshine.
This is also a cold hardy type of cabbage and grows well in many conditions. The Savoy cabbage is a type of green cabbage with wrinkly leaves. The Savoy cabbage Brassica oleracea var.
Many people prefer Savoy cabbage to regular cabbage due to its milder taste and tender leaves. Savoy cabbages tend to be smaller in size to regular green cabbages. They slice well and keep their texture and color even during cooking. This is the perfect cabbage for using raw in salads or adding to stir-fries.
Apart from the wrinkly leaves, one difference between Savoy cabbages and regular cabbage is the loosely packed leaves that form a small round head.
Similar to other cabbage varieties, Savoy cabbages are a good source of fiber, vitamins, and minerals. Savoy varieties of cabbage are a late-fall type and will grow well even in cold conditions. For best results, you should make sure that they get full sun while growing.
This cultivar has light green leaves and a white center. The mini Savoy heads weigh between 1 and 1. There are many red cabbage varieties that have leaves with shades of color between deep red and deep purple. Red cabbages could be one of the healthiest cabbages as they contain antioxidants called anthocyanins. These naturally-occurring red and purple pigments give many fruits their red or black color and help protect cardiovascular health.
Cutting through a red cabbage head reveals tightly packed purple leaves. The white parts of the cabbage leaves give the cabbage an interesting marbling effect. Due to its color, pleasant flavor, and crunchy texture, red cabbage is a popular ingredient for coleslaw and salads.
You can also pickle red cabbage to have as a side accompaniment for many meals. White cabbage is not actually white but has very pale-colored leaves. White cabbages also called Dutch cabbages as they come from Holland are actually a type of green cabbage which can have very pale-colored leaves. The kapusta was firm, green ish , and curly, which also describes kale.
My excuse is that it was a hot summer day and my brain was too hot to do further research and went on a long holiday. Last night as I sat down to type this recipe and gather some nutritional information about kale, I did the proper research I should have done 8 months ago.
It became apparent that this kapusta was not kale but in fact savoy cabbage. But what I will tell you is that savoy cabbage rocks! By the way I think this recipe would also taste great using kale. Those of you kale experts would you agree? Cut the cabbage in half then quarter each half and separate the layers. Run the savoy cabbage under cold water to clean thoroughly and set aside.
Heat the oil in a large and deep pan. Then add the onion and saute until transparent, next add the ginger and garlic and saute for another 4 minute.
Sprinkle half the Garam Masala over the onion mixture and stir well. Start placing the cabbage in the pan and layering it if need be. Lastly sprinkle the remaining Garam Masala and spices over the cabbage.
Cover and turn heat to medium low. Once the cabbage begins to soften you can stir it to better distribute the spices. I added a little bit of water at a time to the pan to prevent the cabbage from burning and not having to add any more oil. Check on the cabbage often to see if it needs a little more water. The cabbage cooked for about 20 minutes before it became soft and wilted, the texture I wanted. Cook the cabbage until you are satisfied with the texture or crunchiness. I think. I love all the ingredients and never thought of combining them this way.
Would you please translate both kale and savoy cabbage into Spanish for me? I used to think kale was col or repollo, but it seems it is a kind I'm not at all familiar with. Thanks in advance! I remember I bought quince once, but I bought it only knowing it looked like a cross between an apple and a pear. I figured it MUST be tasty.. You're so cute, Nancy. I think my brain convinces me of weird things too sometimes, and later I'm like 'what? I love savoy cabbage by the way, but I rarely see it here.
I actually see kale here a lot both kinds , since it's grown in Florida. I'll make it for you if you ever visit South Florida and visit my hollow;-. I adore cabbage and love this dish as is : I have some kale in my garden, maybe we can try an experiment…Hope your having a great evening.
Great recipe, beautiful photos as always! That was a very interesting a very funny post neena. Very well written. And as usual, Great shots :. S, I had to look up kale because I didn't know the name, my family didn't eat it. Kale is col and col rizada. Repollo means cabbage and it's what my mom used.
0コメント