OR napa cabbage (milder flavor, more delicate texture) OR savoy cabbage (great in slaws) savoy cabbage Notes: Savoy cabbage is like ordinary cabbage, but with a milder flavor. This is my fourth year growing this huge pointed cabbage variety called Filderkraut. Hi Jules from far Bulgaria :-) I am following you for more than 5 years, because I really like the simplicity of your recipes, and also the flexibility with the substitutions you provide. I agree Susan – I think the brassicas are much harder to tire of. The cabbage lasts much longer in the fridge than lettuce so there's far less waste. Dwarf and compact with solid heads and few outer leaves. I also have to eat low fodmap which is a nightmare! Still, I must admit, the Australian cuisine differs a lot from European, particularly from the Bulgarian one (which is an unique mixture of Mediterranean and Oriental). https://www.riverford.co.uk/.../recipe/three-ways-with-pointed-cabbage And as I am a vegetarian I am constantly subbing meat for veggies. Step 1 Melt butter in a pot and saute shallot until soft and translucent, about 5 minutes. online/emailed recipes, and and have become quite an adaptable cook as a result! Cut the cabbage into quarters. Cabbage of any type probably has one of the worst reputations—if not in fact the worst reputation—of all vegetables. 1 pointed cabbage (or substitute as described above), finely sliced, as you would for coleslaw. So maybe some roast eggplant or zucchini or mushrooms? Pointed Cabbage. Finish with a splash of balsamic vinegar. They’re shaped like green cabbages, but the leaves are deep green and deeply crinkled. For myself I try to vary veg as much as possible and get as many colours in each week- for variety in colour, texture, hot / cold dishes and for all the different goodness they each bring. He wasn’t thrilled with my choice, because even though he likes asparagus, we’d had it enough recently that he was tired of it. How many cups does an 8oz bag of fresh spinach yield? Not so much? Hmm…, I’ll also have to explore your recipes, too! But how do you grow such large cabbage heads at home? So I’ve made a note to always include alternative veg ideas in my variations. Beautiful Broccoli with Creamy Tuna Sauce, https://thestonesoup.com/blog/2017/09/12/10-secret-weapon-sauces/. Cut your cabbage into 1/2" thick slices, then cut into wedges and remove the core. The shredded cabbage goes well in stir fries – use some walnut oil and throw in some dried cranberries. Cut your potatoes into half or quarters if using fingerling, or cubed to about 1/2 to 3/4-inch pieces if red skinned or yukon gold. 2. More options there. Or saute some leafy veg like kale or spinach and use that instead. Whatever next? Report. I’d love to hear about your favourite vegetables in the comments below :), Tags: ingredient substitutes, vegetable substitutes. Cucamelons…cucumber, melon, lime…. And I also thought it would be fun to empower you to try a little vegetable substitution on your own…, parsley = mint = coriander (cilantro) = basil = sorrel, thyme = rosemary = sage = oregano = lemon grass = lemon thyme = kaffir lime leaves, spinach = chard = silverbeet = collard greens = kale = cavolo nero = beet tops = cabbage = bok choy, potato = sweet potato = parsnip = beets = turnip = celeriac = swede = rutabaga = carrots = mushrooms = zucchini = cauliflower, broccoli = broccolini = cauliflower = cabbage = brussels sprouts = chinese broccoli, celery = snow peas = carrots = radish = kohlrabi = cabbage, zucchini = peas = green beans = broad beans = broccoli = asparagus, tomatoes = red bell peppers (capsicum) = eggplant (aubergine) = zucchini = mushrooms, lettuce = radicchio = rocket (arugula) = baby spinach = baby kale = leafy herbs. Kamila. What a positive response to negative feedback. The saddest part by far about this reputation is that it is very often justified. Put some butter in a wok or large skillet. Tip in the spinach and toss in the pan until wilted. If I cook for them i try to get leeks or green beans in instead. Thank for posting this! Substitutes: green cabbage (This tastes just like red cabbage.) We love it as a summer veg and use it in a lot of dishes. Red cabbage. Heat a pan over medium heat. When cutting the cabbage by hand, use a sharp knife to remove the core and create a flat surface. I usually follow the recipes and make substitution, if I can’t find certain ingredient. Microwave the cored head of the cabbage for 3 minutes on high setting before separating the leaves. Also see the The Simple Guide to Ingredient Substitutes. Waitrose Duchy Organic Pointed Cabbage (54)Leave a review. Zucchini generally makes an excellent substitute for cauliflower Alicia – start with 1:1 substitution by weight. Season well with salt and pepper and serve at once in a large bowl. The cheat sheet is great. I have type 2 diabetes as well but a lot of cauliflower and cabbage upsets my guts. Thank you so much for sharing! I really like it! But, I have no idea if I swap equal volume/weight? Summer/autumn cutting – maturing time approximately 20-26 weeks from sowing. I’m curious why your Dad can’t eat greens with his diabetes? Mulching has been the key to my success with the cabbages this summer, when it has been so incredibly dry and hot. There’s something to be said for vegetables like broccoli, cauliflower and cabbage: it’s harder to get tired of them than some other veggies. Health Benefits of Cabbage . Cut out the core and cut into strips. Conehead cabbage can also be substituted for Napa cabbage in Kimchi recipes. And my boyfriend bought me for Christmas the life- long membership, which made me incredibly happy! If you’re after sauces here’s a list of my faves https://thestonesoup.com/blog/2017/09/12/10-secret-weapon-sauces/, Sauce makes everything taste better! Keep mulching. 5 stars . I love broccoli! My Dad has diabetes type 2 and can’t eat greens so much even though my mum loves them – especially cabbage! I love your recipes and have always subbed what I like, what I have or what I want no matter what the ingredient list indicates. Blanching cabbage helps to soften the leaves, letting you separate them easily. Kale is off the menu for both of us – sorry Jules :), but any other leafy green works for me. No need to peel. The acidity of this side dish pairs beautifully with the unctuousness of roast pork I don’t really work in cups for measuring leafy greens because it’s so difficult to be consistent with the amount of fill. I also have a relative who has PCOS and insulin resistance. Like Hispi, it’s good steamed, stir-fried or simply cooked in butter. Broccoli is also under Green veg. Pointed cabbage (Hispi) May-October. I sprout my own mung beans and eat tofu often. You eat way more cabbage than my men will. We sought somewhere to have dinner off the main tourist drag, we saw a…, “There aren’t many vegetables you can describe as being adorable” stated a colleague this morning as he revealed some gooseberry-like fruits in a plastic container in…, “1921: …after taking a summer job picking string beans for a dollar per twelve hour day, future President Richard Nixon acquired a life-long revulsion for…. … Take a cue from the Tuscans and use black cabbage in a hearty soup. Out of stock. Pointed cabbage is a variant of white cabbage and has a slightly sweetish flavor. And lots of avocados although it’s technically a fruit. Having the suggestions all in one cheat sheet makes it just that much easier. It has the finest and sweetest taste of all. In my opinion, cabbage is a totally underrated vegetable. Jules, you are amazing! But just because a recipe calls for a certain veg, doesn’t mean you can’t use something else. I use another variety called sweetheart cabbage (aka pointed cabbage, hispi cabbage) as a substitute. I bought a zucchini to sub for the cauliflower in a dressing I’d like to make but am unsure if it’s equal. Use a grater attachment on a food processor to quickly create slender noodles for faux pad Thai or lo mein. Technically leeks fit too, but shallots are seriously delicious. Tinty Cabbage is a red pointed ballhead type which is distinguised by a deep red colour both internally and externally. I love them so much that I was toying with the idea of changing my middle name to brassica. So I look for different ways to prepare them (or disguise them). But I’ve always been one to randomly substitute, and here’s why: First, I’m in the opposite hemisphere from you… Second, the vast majority of veg that I get comes from the farmer’s market, or gets delivered from the farmer’s market. When my husband cooks, it’s always broccoli and green beans, unless I happen to suggest something else. For a low-fat dressing, omit the mayonnaise and use low-fat yoghurt instead. Basic cabbage stir-fry recipe. What’s the difference if it’s baby spinach? It’s tight, green and leafy. I couldn’t find broccoli, so in a moment of brilliance I bought asparagus, which looked really good. Add the garlic and fry for 30 seconds, then add the cabbage and stir-fry for 2-3 minutes, tossing over the heat. I like most veggies, but turn to those listed most often, with corn, peas, carrots and poblanos making up the second string. Advice on different sauces or additions to add or methods of cooking would be good. I get whatever is in season – so it doesn’t matter if I want broccoli when it’s arugula and cucumber season. We’ll turn you into a substitution pro in no time :), Join 39,339+ readers of my weekly newsletter and I’ll send you a copy of my printable Ingredient Substitute ‘Cheat Sheet’ and my 102 page eCookbook…. Thinly slice the onions and slice the garlic. 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