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what cabbage is best to use for this?

i am planning on making this side dish:
http://seasonalontariofood.blogspot.c...
what type of cabbage do you think would be best ?
thanks.

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  1. 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

      Savoy or green as ghg mentioned. My favorites anyways

    2. 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. 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. 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. 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. 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

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

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

                1. plain old cabbage.

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

                  1. 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

                      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

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

                        1. re: alkapal

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

                    2. 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. 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
                        http://www.ivu.org/recipes/indian-veg...