A cabbage for every occasion:
Each type of cabbage has its own unique flavor and nutrient profile, but all contain the cancer-fighting glucosinolates and good levels of vitamin C and K.
1. Green Cabbage
This is the most common cabbage variety. Pale in color and with tight leaves, it is great for slaws, salads and stir-fries.
Varieties include: Grenadier, Charmant, and January King.
2. Savoy Cabbage (Curly cabbage)
Savoy cabbage has looser, crinkled leaves. It is a great addition to your regular green salad, or as the wrapping for a raw burrito.
Varieties: Salarite, Savonarch, Promasa and Wivoy.
3. Napa Cabbage (Chinese cabbage)
This popular cabbage has light green, narrow, crinkled leaves. The leaves are more delicate than green cabbage and thus cook much faster. It is delicious in salads, curries or just very lightly steamed.
4. Bok Choy
Bok Choy has dark green leaves and white stems and a much different shape then the cabbage you may be used to. Wonderful both raw and cooked, the stems have a sweet flavor when fresh. Other varities: Michihli, Pe-Tsai, Tai-sai, Lei-choi and Pakchoi.
5. Red Cabbage
If I had named this group of cabbages I probably would have called them purple cabbage rather than red, but don’t let the color deter you. You can use red cabbage in pretty much the same way as the common green cabbage and it has a higher lever of protective phytonutrients than its green counterpart. Other varieties of red cabbage: Meteor, Red Rodan, Ruby Ball and Scarlet O’Hara.
6. Brussels Sprouts
Yes, Brussels Sprouts are a variety of cabbage, albeit a tiny one. Perfect for a light steam with a savory sauce. Don’t let their bad reputation among children deter you — they are delish!
Next: Arame & Cabbage Salad MmmmmmmMmmmmmmMmmm!