1.
spring cabbage (early-spring variety, softer and sweeter)
A type of cabbage harvested mainly in spring, with softer, lighter-colored leaves and a sweeter, milder taste than ordinary cabbage. Especially prized for raw use such as in salads.
春キャベツのサラダを作った。
I made a spring cabbage salad.
春キャベツは葉が柔らかくて甘い。
Spring cabbage has soft, sweet leaves.
春キャベツはサラダや浅漬けなど、生で食べる料理に向いている。
Spring cabbage is well-suited to dishes eaten raw, such as salads and light pickles.
Compound of 春 (spring) + キャベツ (cabbage). Marketed as a seasonal product in Japan from around March to May. Has a looser, rounder head than winter cabbage.
COMMON COLLOCATIONS:
- 春キャベツの千切り: shredded spring cabbage
- 春キャベツのサラダ: spring cabbage salad
- 春キャベツを生で食べる: to eat spring cabbage raw
SIMILAR WORDS:
- 冬キャベツ: winter cabbage — firmer, denser leaves, suited to long cooking (ロールキャベツ)
- 夏キャベツ / 高原キャベツ: summer/highland cabbage — grown in cool highland areas