キャベツ

キャベツ comes from English "cabbage" and is one of the most widely used vegetables in Japanese cooking.

COMMON USES:

• とんかつ/コロッケの付(つ)け合(あ)わせ: shredded raw cabbage served with fried foods
• 野菜(やさい)炒(いた)め: stir-fried vegetables
• 餃子(ぎょうざ)の具(ぐ): gyoza filling
• ロールキャベツ: stuffed cabbage rolls
• お好(この)み焼(や)き: a key ingredient in okonomiyaki

VARIETIES:

• 春(はる)キャベツ: spring cabbage (softer, sweeter leaves)
• 紫(むらさき)キャベツ: red/purple cabbage

CULTURE:
Shredded raw cabbage (千切(せんぎ)りキャベツキャベツ) is the standard accompaniment for tonkatsu and other fried dishes at restaurants across Japan.