Replies to post #100018 on Derf's Grotto

[gotmilk]

For me, the inner white leaves of green cabbage are best for eating raw.

Raw green cabbage has a sharp smell, bitter and slightly peppery taste,
while the creamy dressing made with mayonnaise, sugar, cider vinegar,
salt, and pepper delivers a just right tangy-sweet flavor overall.

A cabbage by any other name might not make for a good cole slaw.

Cabbage for coleslaw? green cabbage, red cabbage, savoy cabbage, Napa cabbage.

For those that want a cabbage devoid of bitterness: Chinese flat cabbage
.