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Sep 19, 2013 09:16 AM


Is this just a baby cabbage or a different species altogether? I had a hard time finding the answer via the Interwebs. It seems like a great idea given that in our house of 2 we have to struggle to try to use an entire large head.

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  1. Never heard of it but I have seen supermarket cabbages not more than 5" in diameter. I live alone so try to get small ones. However, when the farmer's market priced them by piece rather than pound, I got one the size of a basketball.
    By carefully removing one leaf at a time, so as not to cut into more than just the base of each leaf, it remained crisp in the fridge, without discoloring, for the 3 months it took to finish it.
    In retrospect, buying it was stupid. It took up half a fridge shelf most of that time, because it was too large for the crisper.

    1 Reply
    1. re: greygarious

      Your last point is my reason for inquiring as the darn things take up so much room!

    2. I always think of brussel sprouts as mini cabbages.

      7 Replies
      1. re: coll

        I do too but this was labeled "mini cabbage" and looked like a small cabbage, probably about the size of a softball.

        1. re: fldhkybnva

          I have one of those in my fridge right now. I couldn't resist its cuteness. I have no idea how I am going to use it yet.

        2. re: coll

          This is exactly what brussels sprouts are called in Japan.

            1. re: coll

              Actually, they are only called "mini-kyabetsu" colloquially some times. The proper name is "me-kyabetsu" with the "me" meaning "sprout" as in a sprouted grain.
              Written, it is 芽キャベツ which IS a pretty cool name.

              1. re: Tripeler

                My brother was stationed in Japan for awhile and took lessons in Japanese while there, he loved the language too. I'll have to bring this up next time we speak.

          1. re: coll

            You beat me to it. I was going to write to the original poster:

            "It is called Brussel Sprouts"

          2. You can always ferment jars of home made sauerkraut if you end up with extra, you don't have to make a huge vat of it. It would make a nice addition to your mad scientist collection of sauces. :)

            4 Replies
            1. re: weezieduzzit

              Very true! The sauces are quickly disappearing. Hmm, who eats chili garlic sauce out of the jar...oh that's me. So just make a brine and mix? I imagine I could also use it for kimchi as well.

              1. re: fldhkybnva

                Search this board- there are some great instructions. You don't need to make brine, you salt it and pound it and the juice comes out to cover it... but really, search this board- a lot of people have done it and there are some great tips. Kimchi is another excellent idea... yum! Hannaone has given excellent kimchi instructions here.

                1. re: weezieduzzit

                  To make sauerkraut, slice cabbage. Add 5% salt by weight to cabbage and mix well, working the salt into the cabbage by squeezing. Within a few hours enough liquid should release to cover the cabbage. (If not enough liquid is released make a brine that is 2% salt by weight to water) Make sure some type of weight is on top of cabbage so it is completely submerged so you don't get mold. Let naturally ferment. You have to make sure you have a way for the gas to escape. You can boost the natural probiotics that are forming by adding the liquid/whey from drained yogurt. But the flavor of starting with a natural fermentation is better so add after two weeks unless the fermentation doesn't start. in 4-6 weeks it will be ready, although some folks like to eat it before it gets fully sour. I let mine go for three months, then pack in jars and keep in fridge for up to a year. The longer the more flavorful and tangy.

                  By the way, for all pickling those proportions are what you should use for naturally fermented pickles. 5% salt by weight to vegetable/fruit, or 2% salt by weight to water for brine pickling

                  1. re: JMF

                    Thanks, I saved these instructions and will definitely try it out. I'm a pickled anything fanatic.

            2. Sounds like Gonzales mini-cabbage:

              Here's a thread on fermenting if you are interested in kraut/kimchi:

              1. "Round, mini cabbage for high-density plantings" photo at the Johnny's seed site:

                Recipe for Stuffed Mini-Cabbage: