春(はる)キャベツ

はるきゃべつ

noun

spring cabbage

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(はる)キャベツのサラダを作(つく)った。

I made a spring cabbage salad.

春(はる)キャベツは葉(は)が柔(やわ)らかくて甘(あま)い。

Spring cabbage has soft, sweet leaves.

春(はる)キャベツはサラダや浅漬(あさづ)けなど、生(なま)で食(た)べる料理(りょうり)に向(む)いている。

Spring cabbage is well-suited to dishes eaten raw, such as salads and light pickles.

Compound of 春(はる) (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(はる)キャベツの千切(せんぎ)り: shredded spring cabbage
春(はる)キャベツのサラダ: spring cabbage salad
春(はる)キャベツを生(なま)で食(た)べる: to eat spring cabbage raw

Similar words

冬(ふゆ)キャベツ: winter cabbage — firmer, denser leaves, suited to long cooking (ロールキャベツ)
夏(なつ)キャベツ / 高原(こうげん)キャベツ: summer/highland cabbage — grown in cool highland areas

general

Added 2026.6.5 13:08 · Revised 2026.9.2 13:02

28500/28805_harukyabetsu