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Baby Green cabbages are small, compact heads, averaging ten centimeters in diameter and round to ovate shape. The heads consist of many layers of tightly packed leaves, smooth, crisp, firm, and pale green. The leaves also have a slightly waxy consistency and prominent central midribs that expand into smaller veins across the surface. Baby Green cabbages, when raw, are crunchy, grassy, and sweet, and when heated, the leaves soften and develop an even milder taste.
Baby Green cabbages are best suited for raw and cooked applications such as boiling, baking, braising, steaming, and grilling. While the cabbages can be utilized fresh, they are more popularly cooked whole or sliced in half to showcase their unique, small size. The greens can be shredded and tossed fresh into salads or mixed into coleslaws for a crunchy addition. Baby Green cabbages can be stuffed with cheeses, grains, and meats, sliced and layered into gratins, lightly stir-fried with other vegetables, or stirred into pasta. They can also be tossed into soups, stews, and curries or stirred into casseroles.
The cabbages will keep 1-2 weeks when loosely wrapped in plastic and stored in the refrigerator's crisper drawer.
Baby Cabbage Ribbons with Parsley
4 baby cabbages, finely sliced
(45 ml) olive oil
1/2 (125 ml) chopped fresh parsley
Lemon and black pepper Seasoning