Cooking and Baking

Thai cabbage?

So on a venture to the city, I love to browse the produce that is normally not availiable in smaller town markets...However, this time around I saw a cabbage. I almost instantly pinned it off as a huge savoy cabbage...

Then I looked at the pricing, and it was called 'Thai cabbage'. I picked it up...because I love cabbages of all kinds...

It has a wrinkly skin. The head I bought is HUGE, but light, because the leaves fit together loosely. Not as dense as a 'normal' cabbage at all in my books.


So, any idea what I'm talking about? And if so, any suggestions of what to do with it? I'm thinking cabbage rolls honestly...but I'd like to see what you guys think first.

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