Charred Hispi Cabbage with Tomato, Pea and Coconut Curry | Rebel Recipes (2024)

FAQs

Is Hispi cabbage the same as Chinese cabbage? ›

We are now delivering sweeter Hispi cabbages, this pointed green cabbage is also known as Chinese or sweetheart cabbage.

acuta), also known as cone, sweetheart, hispi or sugarloaf cabbage is an F1 hybrid form of cabbage (Brassica oleracea) with a tapering shape and large delicate leaves varying in colour from yellowish to blue-green. It tastes less pronounced and more delicate than common white cabbage (Brassica oleracea var. capitata f.

How to boil cabbage. Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender.

Also known as pointed, hispi, or Chinese cabbage, the name sweetheart is used because of its sweet flavour, and because the French word for cabbage, chou, is used as a pet name for a sweetheart, not, as you might think, because it has a shape like a heart.

Brassica oleracea (Capitata Group) 'Hispi'

Many people prefer savoy cabbage to regular cabbage because of its milder flavour and tender leaves. This is the perfect cabbage for using raw and thinly sliced in salads, stir-fries, or braised with butter. Savoy cabbage works nicely as a fresh and crunchy wrap – you can substitute it for rice paper or tortillas.

Conehead cabbage

They're sweeter and smaller than a standard green cabbage and have a distinct cone-like shape, she says. Shred these up into a raw cabbage slaw to make the most out of their delicious flavor. “If you see them, you should try them,” she encourages.

It tastes similar to green cabbage. However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.

Red cabbages can be stored in a cool, dark place for a week to ten days. Before cooking, remove any tired or discoloured leaves and always cook red cabbage with a little vinegar. This preserves the beautiful purple colour – without it, the cabbage will turn blue!

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Why do you soak cabbage before cooking? ›

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

Chinese cabbage is also known as napa, napa cabbage, pe-tsai, wongbok, or chihli. This is a vegetable of major importance in China (over 300 000 ha grown), Korea, Taiwan, and Japan. Grown as an annual crop, most cultivars are biennial and produce tight, compact, cylindrical heads.

Napa cabbage (Brassica rapa subsp. pekinensis or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia.

Napa cabbage, the most common variety, is the subspecies pekinensis. The name is most likely derived from the Japanese word nappa—meaning leafy green—rather than a location, which is why it's not capitalized. You may also see it labeled as Chinese white cabbage, Peking cabbage, or celery cabbage.