Home Forums Hunting & Shooting Food, Cooking, and Game Preparation cabbage

With all of the things that they do with modifying food, why can't they grow cabbage that is nice, green, and leafy instead of those tightly wound, white cannonballs?

Then it would be called lettuce?

or something Chinese and Asian.....

They do grow nice green leafy cabbage.

All too frequently when I'm at the super market, the house wife's strip off the outer big green leafs and trash them so they don't have to pay for the leaves.

I laugh at them. I have asked them why they do it ?? Haven't gotten an answer yet that makes sense to me. Those big green leafs are the part I like best about cabbage.

I'll have to confess that I may be a human consumer of everything. There is nothing that I won't eat and I do mean the extremes - the entire repertoire of species - of vegetables, fruits and meats.

On St. Pattys day I prepare corned beef and cabbage. I use exclusively the outer big green leafs.

Cabbage may be one of those veggies that don't offer much latitude and variety but that big, round, solid ball inside offers wonderful opportunities that can't be found in other vegetables. It is perfect for grating and making cole slaw which is one of my favorites. I add some grated carrots and selectively and carefully add the dressings of various combinations. Sometimes adding various cheeses and different flavorings/spices.

Just a suggestion. If you want big green leafs, and where you shop is like where I shop, retrieve the outer leafs that the Gals strip off and trash. Surely the cashier will go ahead and process for payment.
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I should add that there are many varieties of "cabbage".
https://www.google.com/search?sourc...i30l2.0.0.0.5911...........0.fQ1kG55nh04

Some of these ARE leafy green.

The cabbage in our stores comes pre-stripped and encased in enough cling wrap to cover a horse.

Check out Savoy cabbage.

Bok Choy?

This is what I had to deal with this morning ...keep your damn cabbage!

http://www.usatoday.com/story/news/...age-truck-crash-interstate-490/71449810/

Yepper...lost of loose leaf cabbages out there!

Dan.....sorry for your loss!!

Mr. Tibbe, let me share a secret with you. Before the little black pet rabbit died several months ago, I literally fed her hundreds of lbs of free outer big green cabbage leaves. At the grocery store, I would pick them up, sometimes off the floor, bag them and tell the cashiers or produce workers they were for my rabbit and they would give them to me without a moment's hesitation.

Napa cabbage comes to mind.

Chop, slice, shred. Fry, braise, roast.

Lots our there. Greens( collard, mustard, turnips...) Swiss Chard, spinach, etc. for the soft leafy stuff. Radicchio, endives, and stronger or tougher stuff.



All works in one way or the other. Just match it to the dish.

not much of a cabbage fan

I used a little red cabbage in my stir fry the other night, along with the usual bean sprouts, onion, noodles, chicken, etc.

Adds that something extra to dishes like these.

Virgil B.