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A loose leaf yet large cabbage that is actually an old variety from Japan popular for its beautiful crepe textured and light green leaves. It grows to a robust 12" in diameter.
Applications
Chihilli cabbage is often prepared similar to Napa cabbage. Add chopped Chihilli cabbage to pork and potato soup. Thinly slice cabbage and radicchio leaves, serve with poached shrimp and an Asian vinaigrette. Combine salt, sesame oil, red pepper flakes and orange zest with chopped Chihilli cabbage leaves, bruise with the back of a spoon until moisture released creates a quick pickle. Toss chopped cabbage, Chinese mushrooms and carrots in a chile-garlic-vinegar sauce and serve as a side. Wrap whole cabbage leaves around a filling of brown rice and ground pork, cover with sweet and sour sauce and bake until tender. Chihilli will keep, refrigerated, for months
