Ornamental cabbage (Brassica oleracea) is a striking cool-season plant with rosettes of frilly leaves in shades of purple, pink, cream, and green. While it is often grown as a decorative garden accent, its leaves are edible and can be used like kale or cabbage in salads, stir-fries, and garnishes. This article explains how to grow and care for ornamental cabbage, and how to safely incorporate it into your cooking.
Ingredients
- 1 head ornamental cabbage (about 1 lb / 450 g)
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) lemon juice
- Optional: 1 tbsp (15 g) butter or vegan butter
Instructions
- Rinse the ornamental cabbage thoroughly under cold running water. Remove any wilted or discolored outer leaves. Cut the head in half, then remove the thick central stem. Chop the leaves into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Add the chopped cabbage leaves to the skillet. Sprinkle with salt and pepper. Sauté for 5–7 minutes, stirring occasionally, until the leaves are wilted and tender but still have a slight crunch.
- Remove from heat and stir in the lemon juice and butter (if using). Taste and adjust seasoning if needed.
- Serve immediately as a side dish or let cool and use as a salad green.
Tips
- Substitution: If you don’t have ornamental cabbage, use regular green cabbage or kale. The texture is similar, but ornamental cabbage is slightly more bitter and fibrous.
- Storage: Store fresh ornamental cabbage in the refrigerator in a plastic bag for up to 5 days. Do not wash until ready to use.
- Common mistake: Do not overcook ornamental cabbage—it can become mushy and lose its vibrant color. Cook just until wilted.
- Pesticide caution: If you are using ornamental cabbage from a garden center or florist, it may have been treated with pesticides or dyes. Only consume plants grown for food or clearly labeled edible.
Serving Suggestions
Serve sautéed ornamental cabbage as a colorful side dish alongside roasted chicken, pork chops, or grilled fish. It also works well as a bed for seared scallops or as a topping for grain bowls. For a fresh option, shred raw leaves and toss with a vinaigrette, apples, and walnuts.
Variations
- Asian-style: Replace olive oil with sesame oil, add soy sauce and a pinch of red pepper flakes, and finish with sesame seeds.
- Garlicky greens: Add 1/4 cup (60 ml) vegetable broth and cover for 2 minutes to steam, then uncover and cook until liquid evaporates.
- Raw salad: Shave the leaves thinly and massage with olive oil and lemon juice for 2 minutes to soften, then add dried cranberries and sunflower seeds.
Storage and Reheating
Cooked ornamental cabbage can be refrigerated in an airtight container for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water or broth, stirring until heated through (about 2–3 minutes). You can also microwave in 30-second bursts. For best texture, avoid freezing cooked cabbage as it becomes watery and mushy.
Frequently Asked Questions
Is ornamental cabbage safe to eat? Yes, ornamental cabbage is edible, but only if it has been grown without pesticides or other chemicals. Always wash it thoroughly. Avoid consuming plants sold for decoration unless they are labeled edible.
Can I eat ornamental cabbage raw? Absolutely. The leaves are crisp and slightly peppery, similar to kale. Use young, tender leaves in salads; older leaves may be tough and better cooked.
What does ornamental cabbage taste like? It tastes like a cross between cabbage and kale, with a mild bitterness that becomes sweeter after frost or cooking.
Can I grow ornamental cabbage indoors? Yes, it can be grown in a pot with well-draining soil and at least 6 hours of sunlight. Keep it in a cool room (60–70°F / 15–21°C) for best color.
How do I know if ornamental cabbage has gone bad? Discard if the leaves become slimy, yellow, or develop a sour smell. Fresh leaves should be firm and crisp.
Can I use ornamental cabbage in place of regular cabbage in recipes? Yes, but expect a stronger flavor and more fibrous texture. It works best in cooked dishes or as a garnish rather than in coleslaw.
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