flat cabbage

The flat cabbage (also known as a flatter variety of head cabbage) can essentially be used for the same purposes as traditional round head cabbage, but its leaves are looser, thinner, and easier to shape. 

Why do many people like it?

• It has a milder taste, less "cabbage-like" than the round variety.

• The leaves are easy to handle, especially when filling.

For example, if you're planning to make stuffed cabbage, flat cabbage is the best choice.

Suggested use

• For stuffed cabbage – due to its large, thin leaves, it's easier to wrap the filling.

• For salads, coleslaw – it's sweeter and crunchier, making it delicious fresh.

• Steamed, as a side dish – it softens faster than denser cabbage.

• For soups – e.g., "korhelyleves" (hangover soup), cabbage soup.

• For pickling – although less dense, it's also good for sauerkraut.

Storage

Store fresh or raw in a dry and cool place, between 0-4°C.

*The image is illustrative.