Organic Spring / Collard Greens are the best!
Tesco, I absolutely love the Organic Spring Greens & Collard Greens you have been selling recently, they taste absolutely wonderful and I feel in the best health because of them, can you make Organic Spring Greens / Collard Greens their own separate item and keep selling them forever more, I don't want other Cabbages, just these ones please, Thank you. Best Regards
I love it. It's very tasty
I love it. It's very tasty
Not good value. Definitely organic as backs of all
Not good value. Definitely organic as backs of all leaves covered in black grubs. Could not use any. Imported from Spain.
If this is a seasonal cabbage, then why does it lo
If this is a seasonal cabbage, then why does it look like it's done 10 rounds with Tyson...both of them.. Fury and Iron Mike?! seasonal as in, in season? at it's best? poor quality.
Not like the picture
this looks like a sweetheart cabbage, the details say: cabbage spring greens sweetheart cabbage. It is a Savoy. I should have guessed by the word seasonal although bearing in mind it comes from Spain a genuine sweetheart is possible. One reviewer asks if it matters, yes if you have a family member with IBS, green cabbage is low fodmap, Savoy cabbage is high which makes the difference between being well and unwell. A waste of money.
You are not buying what you see in the picture!
Thought I am buying what I see in the picture got a savoy cabbage instead which I did not need, wanted a Hispy or Sweetheart. A better description would certainly help, I don't know why it is so difficult to put this right, there were obviously complains before.
It is a green cabbage!
It's organic, it's seasonal. Why complain? I have ordered this 3 times. It has never been red or white. It's a green seasonal cabbage. Providing they show a green cabbage, they taste the same. Hands up who got a red or white one? Advice to Tesco: show it as a lucky dip cabbage and stop the stupid comments.
Poor, wouldn't buy again.
Very poor. Leaves were floppy, yellow in parts, the stem was dark brown and it was clearly old. There was no sell by or use by date. I had to throw away about 70% of the cabbage.
You will read this, but never do it.
I shred it, cover in sea salt, then press between two plates. A heavy iron weight on the top of the top plate. Leave overnight in the fridge. In the morning all the excess water will have been drawn out of the cabbage. Throw this away. Then rinse, to wash off salt. Squeeze the cabbage to get all remaining liquid out. In a pan mix and warm half rice vinegar, half water. Add in sea salt and raw honey to taste. Cabbage into sterile kilner jar. Pour over pickle liquid. Lid on. Leave for at least 1 week in the fridge to infuse. The longer it's left, the better it will taste.
Ended up with a solid Tundre cabbage Photo on des
Ended up with a solid Tundre cabbage Photo on description looed like a Hispi. which was what I thought I would be getting. Hispi was what I wanted for Baked Cabbage. Better Dicription of VARITEY would help