I found a new veggie at Whole Foods this morning: Sugarcone Cabbage:

“Sugarcone Cabbage. This pointy-headed showstopper turns cabbage into a true centerpiece on the plate. With delicate, lettuce-like leaves, it delivers a tender crunch and a naturally sweet, mild flavor—without the sulfury cabbage bite.”

About the right size for one meal. I’ll make a dressing of Ranch with some French’s Dijon Mustard and stir some chopped cabbage into it.

The brand is Row 7. They offer many uncommon veggies.

My cabbage is white, rather than the green seen in this image:

https://www.row7seeds.com/prod...ury%20cabbage%20bite.

Hmm. I wonder if we could use this to make sauerkraut instead of our usual green cabbage. We turn at least one head of cabbage into kraut each week.

Is this a cabbage for cooking? Or good for cole slaw and sliced cabbage (ie - for tonkatsu)? I stir fry cabbage with garlic but usually eat it raw (sliced or coleslaw).

^^^^
Either way, per my link:
“it’s endlessly versatile: shred it raw into salads and slaws, caramelize it on the grill, or cook it down in a quick sauté.“

Always fun to make a new discovery at the market..

My star produce find the last few years has been Honeynut Squash...I've only seen them at Trader Joe's, Sprouts, Whole Foods and various natural foods type markets
Shaped like a very small butternut squash but a deep orange skin and a very sweet insides, arguably the sweetest of all squashes available.

Quite common in Germany, Called Spitzkohl, I love the stuff. Cut in half from top down and baked in oven with olive oil and garlic.

Another “Row 7” product:

“Midnight Roma Tomatoes“
https://sigforum.com/eve/forum...840063015#9840063015

Like most roma tomatoes they have a higher flesh/juice ratio than regular tomatoes. And there’s no tough stem core. The entire fruit is edible. They have a distinctively different taste than common roma tomatoes though. And such an interesting appearance.

This message has been edited. Last edited by: Pipe Smoker,

quote:

Originally posted by fischtown7:
Quite common in Germany, Called Spitzkohl, I love the stuff. Cut in half from top down and baked in oven with olive oil and garlic.

I was thinking this or grilling it.

quote:

Originally posted by patw:

quote:

Originally posted by fischtown7:
Quite common in Germany, Called Spitzkohl, I love the stuff. Cut in half from top down and baked in oven with olive oil and garlic.

I was thinking this or grilling it.

Yes that works too, it is one of my favorite types of cabbage.