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what cabbage is best to use for this?

howchow Apr 15, 2009 08:03 PM

i am planning on making this side dish:
what type of cabbage do you think would be best ?

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  1. goodhealthgourmet RE: howchow Apr 15, 2009 08:29 PM

    i'd use standard green/Winter or Savoy cabbage.

    will you post back after you make it? sounds delicious - i'd love to hear how it turns out.

    1 Reply
    1. re: goodhealthgourmet
      kchurchill5 RE: goodhealthgourmet Apr 17, 2009 07:35 PM

      Savoy or green as ghg mentioned. My favorites anyways

    2. l
      lexpatti RE: howchow Apr 16, 2009 06:10 AM

      YUM! That's a keeper, I can't wait to try this - I'm a cabbage lover, always have it in the fridge - based on the picture it's your average head of green cabbage.

      Thank you!!

      1. Squirrels RE: howchow Apr 16, 2009 07:04 AM

        I think you could use any type of cabbage. You could even venture into the bok choy arena if you wanted. I find that red cabbage turns a little more mushy than green cabbage if you cook it too long, but other than that any of the regular 3 (napa/Chinese, red, or green) should work just fine. What I'm getting at is "best" is best answered by you because you know what you like best. Just be aware that you may have to vary the cooking times slightly for what you choose.

        There are certainly mild flavor differences between varieties but my suggestion is to buy whatever is freshest, cheapest (on sale? though cabbage is cheap anyway), and hopefully local.

        1. Zeldog RE: howchow Apr 16, 2009 08:53 PM

          With all those spices, I think plain old green cabbage would be best. Savoy is milder, and Napa milder still and would add little or nothing to that dish. But if some of your party don't especially like cabbage, go with one of the milder varieties. I make something similar using various cabbages and greens, and it's all good.

          1. b
            Brandon Nelson RE: howchow Apr 17, 2009 11:47 AM

            Nappa or Savoy cook up nicer than what we refer to as "green" cabbage. "Green" cabbage is preffered raw for use in cole slaw, or salt cured as sauerkraut.

            If you are partial to the heady cooked flavor of "green" cabbage than that use that type.

            1. JungMann RE: howchow Apr 17, 2009 12:24 PM

              I make cabbage curry rather frequently, though I use a homemade masala and not pre-packaged curry powder. Regular cabbage is perfectly suitable for this. Savoy I find can be a little too sweet and napa is too mild.

              1 Reply
              1. re: JungMann
                sweetTooth RE: JungMann Apr 17, 2009 12:31 PM

                Agree with da Jman! Also, if authenticity is a factor - not saying that it must be, I am all for inspiration rather than strictly by the book - then green cabbage it is. I hadn't seen any other kind (in India) until I came to the States.

              2. kubasd RE: howchow Apr 17, 2009 01:28 PM

                ummmm yeah so i want this..... now.

                but yes, plain old green cabbage seems to be the perfect choice

                1. alkapal RE: howchow Apr 17, 2009 03:04 PM

                  plain old cabbage.

                  ps, for a tasty variation, try this cabbage subzi dish: http://www.youtube.com/watch?v=W0Chsa...

                  1. h
                    howchow RE: howchow Apr 17, 2009 07:32 PM

                    Thanks for your help all - I don't make much cabbage but am going with the green. I am also planning on substituting the water with coconut milk - making this tomorrow.

                    3 Replies
                    1. re: howchow
                      lexpatti RE: howchow Apr 18, 2009 07:21 PM

                      Please report back about the coconut milk as that sounds wonderful. I made it this evening, based on the recipe given and wasn't thrilled - not enough flavor for me and it was too lemony (maybe I put too much or maybe my fresh lemons were just too strong). I liked it but didn't love it and I do love cabbage.

                      1. re: lexpatti
                        alkapal RE: lexpatti Apr 19, 2009 06:07 AM

                        try comparing the cabbage subzi recipe with the one you used. i think it'll perk up your tastebuds!

                        1. re: alkapal
                          lexpatti RE: alkapal Apr 19, 2009 07:13 AM

                          cool, I like it thanks. Although I don't typically have those things in my cabinet but I would like to.

                    2. h
                      howchow RE: howchow Apr 19, 2009 09:05 AM

                      result: I made this last night using the green cabbage - modified the recipe by using:
                      3 garlic cloves
                      1 T. ginger
                      red chili flakes
                      1/2 t. garam masala
                      coconut milk instead of water
                      I thought it was good - it was actually a nice addition to some other indian dishes I made. I liked it but think it could be even better - The lemon juice was key. Thanks for all your suggestions.

                      1. t
                        TimCarroll RE: howchow Apr 19, 2009 01:53 PM

                        Just for the heck of it, I searched many Indian cabbage (Patta Gobi) recipes and was amazed. All listed (20 plus) just the word “cabbage” as the ingredient. I finally did find one that called out for “Green Cabbage” but oddly enough, at the bottom of the recipe there was note “*Red cabbage is less expensive at work right now than green, so I used red instead.
                        It looked *gorgeous*.

                        Go figure

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