Best cabbage for cole slaw?

[Kaisgraham]

What do you find is the best cabbage to use for your cole slaw? I usually use just the generic crunch white but am open to other ideas. Thanks.

[Cheese Boy]

If anyone finds the taste of raw cabbage too offensive or too sulphuric, try offsetting the taste with a good quality white balsamic vinegar. The white balsamic has a less pronounced sweetness than say an apple cider vinegar and has proven to give excellent results.

Cabbage ---> http://www.whfoods.com/genpage.php?tn...

[Karl S]

Raw Savoy/white/green cabbage is much less offensive (it's not offensive at all, at least to me - unless the cabbage has been stored improperly, which is the signal that it has been so stored) - but red cabbage is quite different raw/cooked.

[Karl S]

Savoy (especially in the warmer months of the year; in late winter, Savoy can be pallid compared to the colder weather white/green storage cabbages, though). Do not use red cabbage raw, as many people find it's raw flavor profile disagreeable - it's best cooked.

[foxy fairy]

I totally agree. I was crushed when I tried my favorite slaw recipe with red cabbage. The color definitely popped, but the bitter flavor disappointed me. I'll stick to the white/green, and I'll certainly try Savoy.

I do really enjoy red cabbage braised, though, with apples and cider vinegar -- per a new tip I picked up here! What an easy side, with unusual flavors -- the red cabbage does need the apples to sweeten it up.

[sea97horse]

And you might also want to try throwing in some chestnuts at Thanksgiving or Chrismas...

[debit]

And onions...Mmmmmm. And pork fat. Love me some braised red cabbage.

[Karl S]

If you want red in your slaw, don't use red cabbage but another red-flesh vegetable that actually tastes good raw. Right now, that's wafer-thin sliced bullhorn peppers. The use of raw red cabbage for color is a mistake that has to be unlearned.

[sea97horse]

For old-fashioned American mayonaissy slaw, I'd use the white/green. For a lighter vinaigrette type, definitely savoy.

[scuzzo]

I like Napa Cabbage a lot for coleslaw. Also, I no matter what cabbage, hand chopping makes a big difference! You can taste the love.

[Cheese Boy]

Napa cabbage is easiest to slice up. I like all cabbages for slaw.

[sixelagogo]

red cabbage has a tendency to bleed, but if you soak it for 20-30 min ahead a time, you'll keep yer purple stuff purple, and yer white/orange/green stuff their true color

[Sharuf]

Chinese nappa cabbage.

[monavano]

I like savoy with a bit of red cabbage for texture.

[chocabot]

i like savoy for everything if possible. the reg green/white cabbage is kindof hard and the red tends to bleed and get bitter.