Why do most people use old white cabbage for coleslaw?

Question

In the UK at least most people will make coleslaw out of what are sold as "white cabbage" (example here), such that these are frequently referred to as "coleslaw cabbages". Why is this particular type of cabbage usually chosen?

I know little about growing cabbages, but I eat quite a few and this is based purely on my own observations. There are many different types, and quite a lot of variation within each type. However there is one "axis of variation" that I attribute to being at least related to the age of the plant at harvest. In the shop this axis can be identified by the density and compressibility of the cabbage, which relates to how much air there is between the layers of leaves. The ones with more air between the leaves, and therefore have lower density and more compressibility, will tend to be less tough/fibrous and also less bitter. In almost all situations I would prefer the younger cabbage, but to my palate these properties are particularly important when the cabbage is served uncooked, such as in coleslaw. In the UK the cabbages that are most likely to be "younger" are sold as pointed or sweetheart cabbage (example here), and the cabbages that are most likely to be "older" are white and red cabbage. I have tried a basic coleslaw with pointed cabbage and it seemed to work for my palate. I do not understand why anyone, let alone everyone, would choose the "old" white cabbage for coleslaw in particular when there is younger, sweeter, less tough cabbage available for the same if not less money. Can anyone explain?

Answer 1

The primary factor determining toughness in supermarket cabbage is effectively cultivar, not age. While cabbage does get a little tougher as it grows, that doesn't matter to the consumer because farmers won't sell white cabbage (a decidedly low-cost vegetable) until it's as heavy as it's going to get. In any case, round cabbage and pointed cabbage are sold at similar ages.

Why, then, is coleslaw so often made from white cabbage? It would be hard to rank the reasons, but here's the big ones (IMO).

1. White cabbage is crisp and juicy, more so than sweetheart cabbage. It stands up well to acidic dressing even when thinly sliced. Try making a strong zesty coleslaw with sesame oil and lemon juice and leaving it for a few hours; the white cabbage will still have some crunch while the sweetheart cabbage wilts into stringy mush.

2. White cabbage is cheaper (based on a quick survey of nearby markets, about 40%-75% of the price). And even pound for pound, white cabbage has a more consistent texture, reducing wastage.

3. White cabbage has a (IMO) pleasantly peppery taste which sweetheart cabbage lacks.

4. White cabbage produces a "traditional" coleslaw texture. Sweetheart cabbage doesn't.

5. White cabbage is available fresh in more seasons.

All of this is a matter of personal preference, of course. If you prefer your coleslaw with pointed cabbage, no reason not to go with that.

Answer 2

Supermarkets in Australia are fairly rubbish (but have succeeded in removing fresh produce markets from the high-street), so I've "enjoyed" making coleslaw out of all sorts of cabbage.

Red cabbage stains the coleslaw kind of purple-pink, and I think this makes it look much less appetising. I will not use it for coleslaw if I can find anything else, including Wombok. So unless purple mayonnaise is your thing, this is a big reason to stick to white/green cabbage. At parties & BBQs, I find purple coleslaw doesn't get eaten.

Wombok ("Napa") works OK, but to my palate it doesn't have the same textural crunch as "old white" cabbage.

Savoy cabbage works the same, but obviously is curlier so looks a bit weird. Sugarloaf / Pointed cabbage is pretty much the same as "old white", but obviously more delicious because "sugar" is in the name. /s