This basic guide to common cabbage varieties has tips on using green, red, savoy, and napa cabbages. You’ll also find lots of tips and ideas for making great use of cabbage, a widely available cruciferous vegetable that everyone can enjoy easily and economically.
Cabbage is one of the most versatile of vegetables, it keeps well in the fridge, and is economical. It can be used raw or braised, simmered, steamed, or stir-fried. Read on for tips for making good use of this widely available vegetable, and make sure to see our roundup of lots of delightful vegan cabbage recipes.
The cabbages are part of the cruciferous (or brassica) family of vegetables, which also include broccoli, Brussels sprouts, cauliflower, collard greens, and kale, among others.
The following information is adapted from Melissa’s Great Book of Produce by Cathy Thomas, reprinted with permission from Melissa’s Produce.
Common green cabbage
Buying and storing cabbage
Look for heads of cabbage with firmly packed, crisp-looking leaves, avoiding those with soft spots, cracks, or discoloration. Heads should feel heavy for their size.
Store in a plastic produce bag in the vegetable drawer for 2 to 3 weeks. Cabbage can be blanched and frozen for up to 3 months.
Red cabbage
The common cabbage varieties
There are more than 400 varieties of cabbage, though we’ll be covering the 4 most common here, shapes can range from spherical to elongated.
Leaves, deeply veined and superimposed layer upon layer can be smooth or curly, firm and sturdy, or delicately limp. Colors run the gamut from almost-white green to deep forest green to reddish purple.
Green cabbage: Generally round, firmly packed heads. Pale green outer leaves and white-light green inner leaves. Tightly packed leaves are sturdy with a crunchy texture. Strongest spicy-sweet texture when cooked.
Napa cabbage: Some are barrel-shaped, others are long and cylindrical. Leaves have a delicate texture than green cabbage; they’re pale green and deeply crinkled. Napa has a milder flavor and more tender texture than the other varieties featured here. It’s a favorite in several Asian cuisines.
Red cabbage: Similar to green cabbage in shape and texture, with an enticing red-purple color. Sturdy with a crunchy texture, red cabbage has almost as strong of a flavor profile as green when cooked, though it’s optimal use is raw to retain color.
Savoy cabbage: This variety comes in looser heads than green, with deeply textured leaves. It has a slightly more delicate flavor than green cabbage, but is almost completely interchangeable.
Napa cabbage
Prepping the cabbage varieties
Firm head cabbage (green, red, and savoy): Remove any wilted or discolored leaves. To shred, cut in half, then in half again to make quarters. Cut the core off each section, leaving a little so that the wedge stays together. Place cut side down on a cutting board. Using a large, sharp knife, cut into shreds according to desired thickness.
Napa cabbage: Simply cut shreds crosswise, similar to how you would cut romaine lettuce. Shorten shreds if desired.
To blanch: Immerse cut cabbage in boiling water for 2 to 3 minutes. This is a good way to prep if using the leaves for stuffing, as it makes them more pliable. This is also how to prep if you’d like to freeze the cabbage. Not recommended for red cabbage.
Special tips for red cabbage: If cooking, use nonreactive pans (that is, not aluminum or cast iron) to prevent the cabbage from turning blue. To prevent discoloration when using raw red cabbage, as in salads, sprinkle with a tiny bit of vinegar or toss immediately after shredding with vinaigrette or lemon juice.
Savoy cabbage
Which cabbage varieties are interchangeable?
As far as recipes go, green and savoy cabbage are interchangeable. Red cabbage, while having a similar flavor and texture as common green cabbage, needs a special touch so as not to lose its vivid color. And napa cabbage has a character of its own, though in some cases you can swap in savoy or green cabbage.
Cabbage nutrition information
All cabbage varieties are excellent sources of Vitamin C and good sources of Vitamins A, K, and folate, as well as the minerals potassium and magnesium.Cabbage is also a good source of fiber. See the full nutritional profile of cabbage.
See more of our Good Food Guides.
Melissa’s Great Book of Produce by Cathy Thomas
is available wherever books are sold
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