PRODUCT: Pointed Cabbage, The New Brassica* In Town
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Even if you don’t eat cabbage regularly, you may be having some corned beef and cabbage tomorrow, St. Patrick’s Day. If you think there’s nothing new in cabbage, check out the new cabbage in town. Originally grown in Spain as Sweetheart or Sweet Heart cabbage, it is now grown in California branded as Kool cabbage. It is delicious pointed cabbage, another name by which it is known. Still other names include duchy cabbage, hearted cabbage and hispi. A conical-shaped member of the cabbage family, the leaves are more open (less tight) than those of a conventional green cabbage, with a softer texture and sweeter taste. It also requires less time to cook. Note that while a pointed cabbage is, in fact, cool, kool is the Dutch word for cabbage. It gave its name to koolsla, which in the U.S. became cole slaw (kool = cabbage, sla = salad). Kool/pointed cabbage is best enjoyed cooked, as opposed to raw in slaws and salads. |
 Sweetheart or Kool cabbage, known by a variety of other names. Photo courtesy EuropeanCuisines.com. Check out their recipe for Shredded Baby Cabbage in Cream Sauce. |
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Don’t forget the corned beef! *Brassica is the plant genus that comprises the cruciferous vegetables, nutritional powerhouses packed with potent, cancer-fighting phytonutrients (antioxidants). They include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, horseradish/wasabi, kale, kohlrabi, mustard, radish, rapeseed/canola, rapini, rutabaga, turnips and others.
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