VegetablesEdible Plants

What Are the Types of Cabbage?

Cabbages

Cabbage is more than just a big, green head.

It comes in various colors, shapes, and sizes, each with its unique flavor.

From the deep purple of red cabbage to the crinkly leaves of savoy cabbage, there’s a cabbage out there for everyone.

This article will explore the different types of cabbage and their flavors. Get ready to try something new and discover the world of cabbage!

What Is Cabbage?

Cabbage is a leafy green vegetable from the Brassica family, along with broccoli, cauliflower, kale, and Brussels sprouts.

It has been cultivated for thousands of years and is widely used in cuisines worldwide.

Cabbage can be eaten raw, cooked, or fermented into dishes like sauerkraut and kimchi.

Cabbage is not only delicious but also nutritious.

Here are some of the benefits of growing and eating cabbage:

  • Cabbage is a good source of vitamins C and K, which are important for immune function and blood clotting.
  • Cabbage is a good source of fiber, which can help to keep the digestive system healthy.
  • Cabbage is a low-calorie food that can help with weight loss.
  • Cabbage is a versatile vegetable used in many different dishes.

However, not all cabbages are the same. Different types of cabbage vary in shape, color, texture, and flavor.

Knowing their differences can help you curate a diverse garden and savor various flavors, textures, and culinary possibilities.

Types of Cabbage

There are many different types of cabbage, each with its unique flavor and texture.

Some of the most common types of cabbage include.

Type #1: Green Cabbage

Green cabbage

Green cabbage is the most common and widely available type of cabbage.

It has round, dense heads with pale green leaves that are smooth and slightly waxy.

Green cabbage has a mild, peppery flavor and a crunchy texture when eaten raw or cooked.

There are many varieties of green cabbage, each with its own characteristics and growing conditions.

Some of the popular ones are:

  • Early Jersey Wakefield. This is an heirloom variety with small, pointed heads weighing about 2 to 3 pounds (0.9-1.4 kg). It is one of the earliest maturing cabbages and can be harvested in 60 to 70 days. It has tender, sweet leaves that are good for salads and coleslaw.
  • Copenhagen Market. This classic variety has medium-sized, round heads weighing about 4 pounds (1.8 kg). It is ready to harvest in 70 to 80 days and has good resistance to splitting and bolting. It has crisp, juicy leaves that are excellent for cooking and fermenting.
  • Golden Acre. This hybrid variety has compact, uniform heads weighing about 3 pounds (1.4 kg). It is ready to harvest in 65 days and has good tolerance to heat and disease. It has mild, tender leaves suitable for fresh or cooked dishes.

Type #2: Red Cabbage

Red cabbages

Red cabbage is a type of cabbage that has dark red or purple leaves.

It is also known as purple cabbage or red kraut.

This cabbage has a flavor and texture similar to green cabbage but is slightly sweeter and more peppery.

Some of the popular red cabbage varieties are:

  • Ruby Perfection. This hybrid variety has large, round heads that weigh about 5 to 6 pounds (2.3-2.7 kg). It is ready to harvest in 85 days and resistant to splitting and disease. It has deep red, crisp leaves ideal for salads and coleslaw.
  • Buscaro. This hybrid variety has medium-sized, oval heads weighing about 3 to 4 pounds (1.4-1.8 kg). It is ready to harvest in 75 days and has good tolerance to heat and cold. It has bright red, tender leaves that are great for cooking and fermenting.
  • Omero. This is an heirloom variety with small, conical heads weighing about 2 pounds (0.9 kg). It is ready to harvest in 60 days and has good flavor and texture. It has dark red, crunchy leaves suitable for fresh or cooked dishes.
  • Mammoth Red Rock. This is an heirloom variety with large, round heads weighing about 10 to 12 pounds (4.5-5.4 kg). It is ready to harvest in 90 days and has good storage quality. It has reddish-purple, firm leaves that are excellent for sauerkraut.
Red Cabbage: Antioxidant-Rich Veggie

Red cabbage is not only a colorful addition to your plate but also a powerful ally for your health. Thanks to its anthocyanins, it can help you fight inflammation and cancer.

Type #3: Savoy Cabbage

Savoy cabbage

Savoy cabbage is a type of cabbage that has crinkly, wrinkled leaves that are dark green on the outside and pale green on the inside.

It is named after the Savoy region in France, where it is believed to have originated.

Savoy cabbage has a mild, sweet, nutty flavor and a tender texture when eaten raw or cooked.

Some of Savoy cabbage’s popular varieties are:

  • Alcosa. This hybrid variety has small, compact heads weighing about 2 to 3 pounds (0.9-1.4 kg). It is ready to harvest in 60 to 70 days and has good resistance to cold and disease. It has dark green, curly leaves that are good for salads and stir-fries.
  • Famosa. This hybrid variety has medium-sized, round heads that weigh about 4 to 5 pounds (1.8-2.3 kg). It is ready to harvest in 75 to 85 days and has good tolerance to heat and frost. It has light green, ruffled leaves that are great for soups and braises.
  • Deadon. This hybrid variety has large, oval heads weighing about 5 to 6 pounds (2.3-2.7 kg). It is ready to harvest in 90 to 100 days and has good storage quality. It has purple-green, crinkled leaves that are excellent for coleslaw and sauerkraut.
  • Melissa. This heirloom variety has medium-sized, round heads that weigh about 3 to 4 pounds (1.4-1.8 kg). It is ready to harvest in 80 to 90 days and has good flavor and texture. It has light green, frilly leaves suitable for fresh or cooked dishes.

Type #4: Napa Cabbage

Napa cabbage

Napa cabbage is a type of cabbage that has elongated, oval heads with pale green leaves and white ribs.

It is also known as Chinese cabbage, celery cabbage, or wombok. When eaten raw or cooked, Napa cabbage has a mild, sweet, celery-like flavor and a crunchy texture.

There are many varieties of napa cabbage, each with its own characteristics and growing conditions.

Some of the popular ones are:

  • Bilko. This hybrid variety has medium-sized, barrel-shaped heads weighing about 4 to 5 pounds (1.8-2.3 kg). It is ready to harvest in 70 to 80 days and has good resistance to cold and disease. It has light green, tender leaves that are good for salads and stir-fries.
  • Tokyo Bekana. This is an heirloom variety with small, loose heads weighing about 1 to 2 pounds (0.5-0.9 kg). It is ready to harvest in 45 to 50 days and has good tolerance to heat and bolting. It has bright green, frilly leaves that are great for soups and braises.
  • Merlot. This hybrid variety has large, dense heads weighing about 6 to 7 pounds (2.7-3.2 kg). It is ready to harvest in 85 to 90 days and has good storage quality. It has purple-red, crisp leaves that are excellent for coleslaw and sauerkraut.

Conclusion

We hope you enjoyed learning about the different types of cabbage and how to grow and cook them.

Cabbage is a versatile and nutritious vegetable that can add color and flavor to your meals.

Whether you prefer green, red, savoy, or napa, there’s cabbage for everyone.

Don’t be a cabbage head; try them all!

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