Description
White cabbage is one of the oldest and most widespread cabbages in Europe, with smooth leaves packed into a compact head. There is a green version and a purple one, which brings a splendid colour to the table.
Raw, very thinly sliced with a mandoline and massaged with a pinch of salt, it becomes the base of crunchy salads, like the one with pomegranate and dill vinaigrette. Quickly stir-fried it stays crunchy and sweet; the large leaves, blanched, can be rolled around a filling, as in Balkan sarma. And it is the star of sauerkraut and many other ferments.
The purple one, dressed with vinegar or lemon, turns an even brighter magenta.
Raw, very thinly sliced with a mandoline and massaged with a pinch of salt, it becomes the base of crunchy salads, like the one with pomegranate and dill vinaigrette. Quickly stir-fried it stays crunchy and sweet; the large leaves, blanched, can be rolled around a filling, as in Balkan sarma. And it is the star of sauerkraut and many other ferments.
The purple one, dressed with vinegar or lemon, turns an even brighter magenta.
