5 Best Varieties Of Cabbage You Should Know

All of these cabbage varieties are excellent in their own right. Cabbage is not a particularly fascinating vegetable. But we can’t deny its significance in the food world. This underappreciated leafy green comes in a number of kinds, each with its own distinct texture and flavour. From crisp, crunchy napa cabbage to delicate savoy cabbage, these leafy greens may be used for almost anything. Soups, salads, stir-fries, and other dishes can all be made using different types. So, before you disregard that head of cabbage from your local grocer, think again. Give each a try and let your tastebuds decide.

1. Napa cabbage

Napa cabbage has gorgeous long, pale green leaves and a mellow, slightly sweet flavour. Not only does it look amazing, but it also tastes great. The texture is significantly softer than other varieties, making for a satisfying bite when you bite into it. It's simple to incorporate into stir-fry recipes or salads. Try making kimchi with it if you prefer something more substantial. This less bitter relative of green cabbage is likely to be a favourite in any dish it's added to, whether savoury or sweet.

2. Savoy cabbage

The bulb of the savoy cabbage is surrounded by thick, crinkled, and loose leaves with a dark green colour, making it one of the largest in the cabbage family. As you peel back the frilly layers of the savoy, you'll see that the leaves get softer and more yellow as you go closer to the bulb at the heart of the vegetable. The savoy is flexible in cooking and accessible all year, with a mellow and muted sweet flavour. The thicker texture of the exterior savoy leaves requires less time to cook and preserve their shape than the lighter structure of the interior savoy leaves. Savoy cabbage is high in fibre, potassium, and magnesium, as well as calcium, manganese, and iron.

3. Green cabbage

The most prevalent type of cabbage is green cabbage. The thick, densely packed leaves of the huge cabbage head. The outer leaves are often medium to light green, diminishing to pale green or white as they approach the centre. Green cabbages are often eaten raw in salads and as the major ingredient in coleslaw recipes. But most types of green cabbage can be sliced, steamed, sautéed, or braised. Green cabbage has a slightly peppery flavour when eaten raw, but it becomes sweeter and less spicy when cooked. Green cabbage, the queen of slaw, can withstand even the heaviest, creamiest, or spicier dressings.

4. Red cabbage

This is appropriate given that this cabbage variety is out of the usual. Its outer leaves are crisp and have a somewhat sweet flavour. Layers of colourful and somewhat sour crimson or purple leaves line the inside. Red cabbage can be served in a variety of ways, from raw salads with a bit of flavour to a cooked feast with sausages and apples. Simply toss some leaves in a skillet with olive oil before adding carrots and onions and cooking until soft.

5. White cabbage

Dutch cabbages (sometimes known as white cabbages) are green cabbages with pale green leaves that are tightly packed. The exterior leaves are normally pale green when exposed to sunlight, while the inner leaves are white. A second reason some cabbages appear white is that they are preserved over the winter: storing cabbages in dark, cool surroundings causes chlorophyll to break, and the leaves lose their pale green colour.