If you cut your cabbage carefully just beneath the solid head instead of pulling it up many times they will produce secondary heads or lateral heads. Although much smaller, just 3 or 4 inches across, these have a wonderful taste and are a favorite with my family. They can be cut once firm and cooked whole or thrown on the grill wrapped in aluminum foil with a little butter . Give it a try!
Blessings from The Holler
What a great tip!!! Thanks so much for sharing!
ReplyDeleteLucy
I have a cousin & his wife that live within reaching distance of the commercial cabbage. They wait for the next head which they say is much more tender & delicious. They make slaw and boiled cabbage from it, wonderful!
ReplyDeleteDFW
That's great to know, CQ! :o)
ReplyDeleteMy grandpa does this, they are very very good!!
ReplyDelete