Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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Compared to common cabbage varieties, Conehead cabbage differentiates itself through its shape, texture and flavor. Conehead cabbage is indeed cone-shaped. Its leaves, with variations of pea green colorings, are thin, broad, deeply veined, tightly enveloped lengthwise and bluntly pointed. The flavor of Conehead cabbage is mild and remarkably sweet, void of that bold cruciferous flavor that is most reminiscent of cabbage. Conehead cabbage can reach up to a foot in length, six inches in diameter at its base and weigh up to 10 pounds.
Conehead cabbage are available in winter. Look for Conehead cabbage at your local farmers market.
Conehead cabbage, AKA Pointed, Hispi, and Hearted, scientific name Brassica oleracea of the Capitata group, is a biennial variety. It is an early maturing and hardy fresh market and canning cabbage. There are several varieties of Conehead cabbage, marketed within seed catalogs under names such as Duchy, Caraflex, Arrohead and Filderkraut. The latter variety the original heirloom Conehead cabbage variety.
Conehead cabbage is an excellent source of antioxidants and vitamin C.
Conehead cabbage is a quintessential shredding and sauerkraut type cabbage variety. It can be shredded easily by starting at its point end and grated like cheese. Conehead cabbage can also be substituted for Napa cabbage in Kimchi recipes. Essentially, it can replace any given cabbage in any recipe, it will just offer a sweeter flavor and more tender texture. It can be used to make coleslaw, added to fish tacos and lend texture to mixed green salads. Conehead cabbage pairs well with bright citrus flavors, vinegars and vinaigrettes, sausages, pork belly and shoulder, grilled, smoked and fried white fish, apples, melting cheeses and chiles.
Conehead cabbage is the preferred cabbage of German gardeners and cooks for making Winter batches of sauerkraut and it is also a common ingredient in Spaetzle, a unique noodle dish native to the Stuttgart region of Germany.
Conehead cabbage is an ancient cabbage variety native to Filder, Germany. It is known for its compact plants, thus allowing for it to be planted densely, a favorable trait when space is constricted. As Conehead cabbage was bred for colder regions of Europe, it naturally prefers a cool climate and Spring harvests.
Recipes that include Conehead Cabbage. One is easiest, three is harder.
|The Refuge Chef||Beef Stroganoff & Cabbage Soup|
|Chick in the Kitchen||Grilled Arrowhead Cabbage|
|The Berryer||Honey Orange Southwestern Cabbage Slaw|
|Formaggio Kitchen||Arrowhead Slaw Salad|
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