Cabbage

[liuzhou]

This is what I think of as 'pointy head' cabbage.

 

It is a cultivar of Napa cabbage called 请碼白菜 (qīng má bái cài), literally 'green hemp* cabbage' in Chinese.

 

 

Whether it's what you are talking about, I don't know.

 

*or 'green sesame'

 

 

Edited March 16 by liuzhou (log)

[blue_dolphin]

7 hours ago, FeChef said:

I can't find that cabbage anywhere. Seems its common in the UK, and Europe. Not so much in Northeast PA.

Yes.  The recipes that led me to look for them were from UK authors or publications and usually called them hispi or sweetheart cabbages. 

Some of the farmers market vendors in my area started growing them a few years ago.

[FauxPas]

3 hours ago, blue_dolphin said:

Yes.  The recipes that led me to look for them were from UK authors or publications and usually called them hispi or sweetheart cabbages. 

Some of the farmers market vendors in my area started growing them a few years ago.

 

I also see them referred to as Conehead or Caraflex cabbages. Article and recipes at Taste:

https://tastecooking.com/caraflex-ultimate-cabbage-flex/

 

Seeds are available for home growing:

 

https://www.reneesgarden.com/products/conehead

 

https://www.johnnyseeds.com/vegetables/cabbage/fresh-market-cabbage/caraflex-f1-cabbage-seed-109.html

[FauxPas]

There's also a variety called Early Jersey Wakefield that looks somewhat similar to the Caraflex. They say it was grown in 1840 in Jersey City. 

 

https://www.westcoastseeds.com/products/early-jersey-wakefield

[AlaMoi]

hmmm.  bought stuff labeled "green cabbage" at the supermarket.

forcing my imagination , , , , I can see it might be called "flat cabbage" mentioned - not the usual 'globe' shape....

UFO (white?) squash has similar varieties.

 

not on a worry - sliced it up and dumped it in the corn beef pot - which is still at a simmer . . . .

[chromedome]

On 3/16/2024 at 6:35 AM, liuzhou said:

This is what I think of as 'pointy head' cabbage.

 

It is a cultivar of Napa cabbage called 请碼白菜 (qīng má bái cài), literally 'green hemp* cabbage' in Chinese.

 

 

Whether it's what you are talking about, I don't know.

 

*or 'green sesame'

 

 

Stores in my area refer to that as "Chinese lettuce" to distinguish it from "Napa cabbage." I won't speculate on the reasoning behind that description.

[liuzhou]

1 hour ago, chromedome said:

Stores in my area refer to that as "Chinese lettuce" to distinguish it from "Napa cabbage." I won't speculate on the reasoning behind that description.

 

Chinese lettuce is usually this.

 

 

AKA , celery lettuce, asparagus lettuce, sword lettuce or A-choy.

 

Different species. Lactuca sativa var. asparagina.

 

 

 

[rotuts]

I usually stick to red cabbage .

 

now , thanks to eG , 

 

id love to try pointy  head cabbage 

 

looks like that's not going yo happen in my area.

 

 

[chromedome]

1 hour ago, liuzhou said:

 

Chinese lettuce is usually this.

 

 

AKA , celery lettuce, asparagus lettuce, sword lettuce or A-choy.

 

Different species. Lactuca sativa var. asparagina.

 

 

 

Yeah, I don't see that in local stores at all. Completely different.

 

[liuzhou]

9 minutes ago, chromedome said:

Yeah, I don't see that in local stores at all. Completely different.

 

 

Search the internet for Chinese lettuce and that's what you'll see. Not the cabbage I posted yesterday.

[chromedome]

53 minutes ago, liuzhou said:

 

Search the internet for Chinese lettuce and that's what you'll see. Not the cabbage I posted yesterday.

I don't doubt you in the least.

Just reporting the facts on the ground, here in my little backwater.

[FeChef]

This flat cabbage is by far the easiest to core and seperate, and produced the largest leaves ive ever seen. I got 24 pretty large leaves, perfect for Holubtsi.

Edit: only had enough filling to make 16 115g Holubtsi's.

Edited March 17 by FeChef (log)

[FeChef]

Crock Pot 2 hours on high, 4 hours on low. Probing 165, will pull soon. I had this Crock pot for 25+ years. They dont make them like this anymore. I lost the knob, but it works just as good as the day i bought it 25+ years ago. I still have the lid, just removed it for pics. Its to the left. Its a clear lid.

Delicious.

 

 

 

 

Edited March 18 by FeChef (log)