What is the difference between cabbage and savoy cabbage

Savoy cabbage is also known as curly cabbage. With ruffled, lacy, deeply ridged leaves, Savoy cabbages are perhaps the prettiest cabbages around.

The leaves are more loosely layered and less tightly packed than green or red cabbage, although its uses are similar. It is delicious thinly sliced in salads, quickly stir-fried, or braised in butter. Savoy cabbage is a bit more tender than other cabbages and works nicely as a fresh and crunchy wrap; try using it in place of rice paper or tortillas with your favorite fillings. Red cabbage looks like green cabbage except, well, it's red. To be more specific, it's a lovely magenta.

Red cabbage heads tend to be a bit smaller than green cabbages but look for similarly tightly packed, moist-looking leaves and heads that feel heavy for their size.

Red cabbage is delicious thinly sliced in salads like Red Cabbage Slaw or cooked. It's also lovely pickled , served with fish tacos just use it instead of store-bought coleslaw. Note: Red cabbage turns an odd blue color when cooked. Mitigate this effect by adding some sort of acid vinegar or lemon juice are common choices when cooking it. Napa cabbage is sometimes called Chinese cabbage or celery cabbage. Napa cabbage doesn't look like head cabbages; it has long, light green leaves that flower off of thick, white stalks.

If they are free of insects and disease, you can eat them at any time. Get the best gardening tips straight into your inbox! Email Address:. Join our gardening family to receive the latest tips. Search Search for: Search. Facebook 0 Tweet 0 Pin 0. Leave a Reply Cancel reply Your email address will not be published. Vote Up 0 0 Vote Down 0. If you are stir-frying your cabbage, the difference in flavor can be minimized by blanching your shredded green cabbage for one minute in boiling water, then draining it and adding it to the wok.

Napa cabbage is similar to savoy cabbage in many respects, but it grows in loose, open heads of straight leaves, rather than a tight, round head. Its ribs are broad, juicy and mild-tasting; they are often cooked separately from the leafy portion.

The leaves themselves have a textured, wrinkly appearance, much like savoy leaves. Large Napa leaves can be used like savoy leaves for wrapping grain or meat-based fillings, and it can also be shredded for stir-frying or slaw.

Napa cabbage is milder than savoy; it has a slightly more delicate texture as well. Many Asian greens belong to the cabbage family, most of which can be steamed or stir-fried. A word of warning though. This is the most tender of the cabbage varieties. Napa cabbage caramelizes really well, picking up nice color quickly, since the leaves are thinner and ribs less hearty.

Napa cabbage is the most like a lettuce, in that regard. Mmmmmmm, savoy cabbage. So frilly, so beautiful.