Flat Cabbage

Flat cabbage (a cultivar of *Brassica oleracea*) is characterised by its distinct, flattened, and wide shape, resembling a shorter, wider version of green cabbage. * **Appearance:** It forms a wide, relatively loose head, and while the colour is similar to green cabbage (dark green outer leaves fading to pale green/white), its structure is noticeably less dense and more open. * **Flavour and Texture:** This variety is prized for its **sweet and mild flavour, which is generally less peppery and more delicate than standard green cabbage. The leaves have a crisp texture that remains pleasant and holds up well even after cooking. * **Best Uses:** Its mild taste and tender leaves make it highly versatile, especially in Asian cuisine. It is excellent for **stir-fries,** where it absorbs other flavours; it is used in fillings for dumplings or spring rolls or shredded for slaws and Taiwanese-style kimchi. It can also be used as a slightly more tender substitute for regular cabbage in rolls and braises.