Swamp Cabbage


There are two types of swamp cabbage referred to in cooking. The first is the swamp cabbage from the heart of the cabbage palm or sabal palm , and the other is a leafy vegetable that thrives in water with a scientific name of Ipomoea aquatica.

The former is harvested by"killing" the tree. The hard bark of the palm is removed, until all you have is a cylinder shape of about 3 feet long. This heart of the palm is the edible part and can be eaten raw or cooked.

The latter is used most commonly in the east and southeast Asian cuisine. It is stir-fried with oyster sauce and shrimp paste in Thailand, and in the Philippines, the leaves are coated with a batter made of eggs, flour, cornstarch, salt and pepper, then deep-fried until the leaves are crispy and golden brown.


Other names: Kangkung, Water Spinach, Ong Choy
Translations: Purvs Kāposti, Pelkė kopūstais, Swamp Varza, Kupus Močvara, Cải bắp Swamp, Bagno kapusta, दलदल गोभी, Суомп Каббедж, Βάλτο Λάχανο, مستنقع ملفوف, 늪 양배추, Swamp zelí, Rawa Kubis, Lumubog repolyo, 空心菜, Aiguamoll de col, Močvirje zelje, Swamp kapusta, Swamp Cavolo, הביצה כרוב, Мочвара купус, スワンプキャベッジ, Swamp chou, Swamp Kål, Swamp kål, Ciénaga de col, Суомп Каббедж, Swamp Keräkaali, Блато Зелената



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