Yellow Cabbage Collard — the pale, buttery-tender NC heirloom that cooks fast and sweet. A regional treasure of eastern North Carolina, sold by the bag at country stores and fiercely seed-saved.
Yellow Cabbage Collards are a point of regional pride in eastern NC, especially around Snow Hill and Ayden, with their own collard festivals. The seed has been kept alive almost entirely by local Black and white farm families.
The Yellow Cabbage Collard delivers what a collard gives you in its most tender form: roughly 357mg of calcium per cooked cup with vitamin K1 to direct it into bone and away from arterial walls, dietary nitrate for nitric-oxide vasodilation and blood pressure control, and glucosinolates yielding sulforaphane and DIM for cancer protection and hormone balance. Because it cooks in a fraction of the time of standard collards, far more vitamin C and folate survive the pot.
Tender enough to cook in 20-30 minutes rather than over an hour. Strip the thin ribs, stack, roll, and slice. Traditionally cooked simply with seasoning meat and not over-boiled.
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