This is a German cabbage from the protected Brassica oleracea variety, and it is grown between Esslingen and Stuttgart. Its white-green leaves are coated with a fine layer of wax, which gives them a slightly glossy look. Because of its sensitivity to pressure, this cabbage is still harvested manually.
This renowned cabbage, believed to be introduced by monks in Denkendorf, is ideal for the production of sauerkraut as it has a strong flavor. Young cabbage from this variety is particularly well suited for making coleslaw.
Choy sum is a leafy vegetable with widespread use in both Asian and Western cuisines. It belongs to the pak choy cabbage family and is characterized by tender, white or green stalks, with oval-shaped green leaves and tiny yellow flower buds on top.
The stalks have a delicious, mustard-like flavor and a crunchy texture. Both the stalks and the tiny flowers of the plant are edible, typically used fresh in salads, or either blanched or stir-fried and paired with meat dishes or prawns.
Cavolo nero is a version of kale originating from Tuscany. Also known as black cabbage or Tuscan kale, this leafy vegetable has long and sturdy leaves that are similar to savoy cabbage regarding its texture. Once cooked, the leaves retain their firm texture, which is why cavolo nero is often used in a variety of stews and soups, such as the famous Tuscan ribollita.
This kale is also a bit sweeter and less bitter than other kale varieties. The flavors are nutty and earthy. Besides ribollita, cavolo nero is used in many Tuscan dishes, such as crostini con cavolo nero - roasted bread topped with cavolo nero and sausages, farinata di cavolo nero - made with polenta and minestrone, and acquacotta - a soup made with stale bread.
Varaždinsko zelje is an autochthonous variety of cabbage traditionally grown in Varaždin County. The most important property of this cabbage variety is that it can withstand winter cold very well, but it can also be grown as a spring cabbage. The heads of the cabbage are flat, light olive green, and when it is ready for harvest the leaves usually begin to curl upward.
It has a bitter and sharp flavor and pungent smell. Because its leaves are durable and elastic, it is traditionally used in recipes that require longer cooking time, such as cabbage soup or braised cabbage with bacon or beef.
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