Oxheart cabbage
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Oxheart cabbage belongs to the white cabbage family but has a more delicate flavour, is juicier, and more easy to digest. It is one of the fastest-growing varieties of cabbage and can be harvested within six weeks of sowing. This cabbage can best be stored in the refrigerator.
Basic techniques: cooking, blanching, steaming, stewing, juice, stir-frying.
Taste combinations: potato, garlic, cumin, curry, Ras el Hanout, cured ham, sesame seeds, bacon, aniseed.
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Become a memberAcar campur
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Become a memberGrilled oxheart cabbage
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Become a memberOxheart cabbage hearts confit in goose fat
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Become a memberMarinated and roasted oxheart cabbage
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Become a memberBaked oxheart cabbage hearts
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Become a memberSmooth oxheart cabbage crème
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Become a memberGrilled whole oxheart cabbage with salt crust
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Become a memberPreserved oxheart cabbage leaves with brandied raisins
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Become a memberPreserved oxheart cabbage
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Become a memberCrispy oxheart chiffonade
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Become a memberOxheart cabbage infused with sushi vinegar
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Become a memberOxheart braised with fennel seeds
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Become a memberOxheart cabbage and tarragon gin granité
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Become a memberOxheart cabbage rolls
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Become a memberFermented oxheart cabbage juice
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Become a memberFermented oxheart cabbage crème
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Become a memberFermented oxheart cabbage sauce
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