Cabbage: Green, Red, and Savoy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Cabbages are large leaf clusters in dense, round heads (heads may also be flat or elongated, depending on the variety). Cabbage and mustard are in the same family, a relationship that can be detected in the faintly peppery taste.
  • Evaluation: For both green and red cabbage, look for a firm head, heavy for size. Good color. Crisp leaves, finely ribbed. Savoy cabbage is not as heavy, with darker green, ruffled leaves.
  • Preparation: Remove coarse or discolored outer leaves. Remove core and rinse whole, or cut into quarters and then remove core. For wedges, core is left in, but with bottom trimmed, to hold sections together. (See Figure 10.7.)
  • Percentage Yield: 80%