Cabbage Sugarloaf
The sweeter, more tender alternative to a standard green cabbage and one of the most underrated vegetables in the cool season produce section. The sugarloaf is named for its distinctive conical shape and what is inside lives up to the name — pale, tender leaves with a natural sweetness and a milder flavour that makes it genuinely versatile raw and cooked.
At its best from April through August when cool growing conditions bring out the natural sweetness and the heads come in tight, dense and full flavoured. Available year-round but the cool season sugarloaf is the one worth seeking out.
Shred finely into a coleslaw where the tenderness and sweetness shine without the pungency of a standard green cabbage, braise slowly in butter with a little white wine and caraway until silky and caramelised, stir fry quickly with garlic and sesame oil, or use the whole leaves as wraps for a fresh Asian style filling. It holds its shape under heat and rewards both quick and slow cooking equally.
Look for firm tight heads with a distinctive elongated shape and pale green to cream outer leaves with no yellowing or wilting. Dense and heavy for its size is your freshness signal.
Original: $2.85
-65%$2.85
$1.00Product Information
Product Information
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Description
The sweeter, more tender alternative to a standard green cabbage and one of the most underrated vegetables in the cool season produce section. The sugarloaf is named for its distinctive conical shape and what is inside lives up to the name — pale, tender leaves with a natural sweetness and a milder flavour that makes it genuinely versatile raw and cooked.
At its best from April through August when cool growing conditions bring out the natural sweetness and the heads come in tight, dense and full flavoured. Available year-round but the cool season sugarloaf is the one worth seeking out.
Shred finely into a coleslaw where the tenderness and sweetness shine without the pungency of a standard green cabbage, braise slowly in butter with a little white wine and caraway until silky and caramelised, stir fry quickly with garlic and sesame oil, or use the whole leaves as wraps for a fresh Asian style filling. It holds its shape under heat and rewards both quick and slow cooking equally.
Look for firm tight heads with a distinctive elongated shape and pale green to cream outer leaves with no yellowing or wilting. Dense and heavy for its size is your freshness signal.
