What is the difference between napa and savoy cabbage

Chinese lettuce forms long, open leafy heads, rather like romaine lettuce or Napa cabbage. It resembles Napa, but the leaves are longer and thinner. It's bitter when eaten raw, but when it is stir-fried, boiled or steamed, it is interchangeable with Napa or savoy cabbage. Kohlrabi is one of the odder vegetables in the cabbage family. It consists of a swollen, spherical stem with just a few vestigial leaves distributed around the outside.

The skin can be eaten when the kohlrabi is small, but -- like broccoli skin -- it quickly becomes woody and tough as the vegetable matures. Kohlrabi isn't a suitable substitute for savoy cabbage in dishes that use the leaves whole, but when shredded for slaw or stir-frying, its mild, sweet flavor makes it a good option. All appropriate avenues for cabbage. There are different types of cabbage, some smaller, some larger, some different colors, and some different textures.

This is what you think of, when you think of cabbage. This is the OG. This is the archetype. This is the worldwide option. A whole head of Napa cabbage will keep for a week or longer when stored unwashed in the fridge and sealed in plastic. How do you make cabbage from scratch?

Steps to Make It Rinse the cabbage and cut it into 6 wedges. Add cabbage wedges and salt; simmer, covered, for 8 to 10 minutes. Turn cabbage carefully and simmer about 8 minutes longer, or until tender. What part of Napa cabbage do you use?

Its white stalks and crinkly, pale green or yellow leaves may be eaten raw or cooked. In Asian cuisines, Napa cabbage is often used in stir fries, soups, dumplings, and Korean kimchee. The wonderfully textured, ruffled leaves are excellent in fresh salads and slaws.

Where does napa cabbage come from? Napa or nappa cabbage Brassica rapa subsp. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia.

What is the white coating on red cabbage? Don't worry that white powder is not cocaine, it's powdery mildew. You'll notice that the powdery coating is on both sides of the leaves and will eventually start to spread. Those leaves will eventually turn yellow and die. It can also cause the leaves to twist and turn. It's one of our favorite Shanghainese dishes. We'll be bringing it this weekend to a family celebration of Chinese New Year. The traditional recipe uses zha cai, preserved salted mustard green stem, but many restaurants sub the napa cabbage instead.

The rounds of rice noodle dough are thought to resemble coins, and are thus "good luck" for the coming year. Napa is not a good substitute for the stronger flavored choys, such as ong choy, ji mao cai, yu choy, AA choy, lo bok, en choy or gai choy. If you're going to use it in place of regular cabbage, just be aware of its high moisture content - and the leafy part is also more fragile than cabbage, regular or Savoy, when cooked.

Indem Sie weiterhin auf der Website surfen bzw. Mehr erfahren. Sign In. Join as a Pro. Houzz TV. Houzz Research. Shop Featured Holiday Categories. Home Decor. Holiday Decor. Christmas Trees. Holiday Lighting. Gift Cards. Explore Discussions. Cabbage confusion, napa vs savoy. Email Save Comment Featured Answer. Like 1 Save. Sort by: Oldest. Newest Oldest. Cabbage takes much longer to cook, 10 times? May be Chinese broccoli leaves would taste similar.

Like Save. Related Discussions Never planted anything: please help! Here it gets a bit complicated. Nurseries typically sell vegetable seedlings in packs of four or six - segmented plastic trays with one plant in each segment, which is what we gardeners immediately think of when we hear the term six-pack.

It is expected that each of those seedlings will have grown past the point where that are at most risk, so each plant will survive, given adequate soil and care. I can't speak to your growing conditions, but here in Maine if I practice my technique on tomatoes, I can plant seeds in February, start harvesting in June, and stop in October, and expect each plant to give me 20 lbs.

If I plant cabbage, about 75 days after I plant seed, I get one cabbage per seed, and it's done. After harvesting cabbage that was planted in the beginning of the season, I still have some warm weather ahead of me, so I can plant a fast maturing summer crop or a longer maturing winter crop in the space where the cabbage previously grew. The tomatoes, which I grew under plastic to prolong my harvest, will be pulled in October or November, so I won't be able to plant a long-maturity-date crop there, because although things will survive in the greenhouse in winter, very few will actually grow, because of the limitations of lower temperatures and reduced hours of sunlight.

Most plants produce fruit via a complicated biochemical process related to the number of hours of light that they receive - this is an evolutionary adaptation that ensures that seeds are produced at the time of year when they are most likely to survive - it is rather complicated - but that is why plants have various growth cycles and seasons.

On the other hand, one carrot plant, allowed to go to seed, might produce seeds, but a chili pepper plant might only produce these are just meant as examples, not based on fact - I don't save many seeds. The reason it's important to plant a lot of seeds is that there are a certain percentage that will not germinate, some will be lost as seedlings, some will be lost during the growing process, etc.

As your experience grows, that mortality rate drops dramatically, but those losses in the beginning make you aware of why certain things are done a certain way - it's much more effective than simply being told what to do.

One of the best ways to see the whole process is to plant radishes. They will, in the right conditions, germinate in about 4 days and be ready to harvest in 3 or 4 weeks. If you like radishes, you buy a big bag of seeds, and every week you plant as many radishes as you think you will eat in a week.

In one month, you have a weeks' worth of radishes ready to pick and eat, and every week after that you have more. You pick all you want, when you want - you can pick them as big as the end of your little finger, or wait till they're the size of a golf ball or a softball, with some varieties.

You can grow them in red, pink, purple, white, black, or green on the outside and pink on the inside, and some can weigh several pounds. At a certain point in the radish growth cycle, the root starts to get woody, and a stem develops from the rosette of leaves. A few weeks later, little white flowers develop, and guess what? They're delicious! They taste like radishes, and are, in my opinion, even better than radishes in an elegant salad, but don't eat them all, because once the flowers get pollinated, they develop into little seed pods, which look like miniature beans - and they're delicious too!

There are some varieties of radish that are grown specifically for the seed pod, which in some cuisines is pickled. Almost every vegetable has this enormous diversity of varieties - there are hundreds of different tomatoes, and thousands of lettuces. Many of them are not offered as plants because the demand isn't there, or because the plant won't transplant well, or because, as with some radishes, they grow so quickly the retailer won't risk having them ripen in the six-pack before he has a chance to sell it, but buying by seed gives you the opportunity to select from tens of thousands of vegetable varieties, most of which you cannot buy in a grocery store.

Let's talk broccoli and cauliflower.