Caraflex Cabbage

Caraflex cabbage, with its distinctive conical shape and sweet, mild flavor, differs significantly from regular green cabbage. Its tender leaves and compact head cook faster than traditional round varieties, making it perfect for quick preparations.

Unlike dense savoy or sturdy red cabbage, caraflex requires gentle handling. The main mistake is overcooking since the delicate leaves turn mushy quickly. Aim for bright color and slight crispness. If you've overcooked it, drain immediately and toss with butter to mask the texture.

Caraflex works beautifully raw in slaws (sweeter than regular cabbage), lightly sautéed, or grilled in wedges. Its pointed shape makes it ideal for stuffing individual leaves. While regular cabbage can braise for hours, caraflex needs just 10-15 minutes of cooking to reach perfect tenderness.