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Cabbage, a rather unnoticed vegetable, is a nutrient-rich ball of leaves that come in various interesting varieties. Cabbage is so versatile that it can go with any meal and is made in several ways.
From salads to main courses, even desserts, cabbage is employed in many ways. Slice it for salad, roast it, make a course with it or serve it on its own with a sauce; this vegetable has a lot to offer. Cabbage brings a unique texture and flavour to the table in its green, red, or savoy forms.
Being a budget-friendly and accessible vegetable all year long, cabbage caters to a wide audience, offering something for every taste bud. Today, this article will explore the 7 varieties of cabbage and how to employ it in cooking.
1) Green Cabbage
Green cabbage, the classic version found in every home, is perfect for coleslaws, salads, or stir-fries. It's mild and slightly sweet, bringing out delicious tones in the dish every time it's used. Green cabbage is not only nutritious but also budget-friendly. With its crisp texture, it adds a refreshing crunch to various dishes. Easy to find in grocery stores, green cabbage is a go-to ingredient for creating delicious and healthy meals.
2) Red Cabbage
This is a rather interesting-looking cabbage, which is not so common but equally delicious and nutritious. Even if it's referred to as “red,” it appears to be more of a purple colour. The red colour in red cabbage comes from a group of pigments known as anthocyanins. Tightly packed leaves forming a round head adds a colourful and flavourful dimension to salads, slaws, and stir-fries. Its taste is slightly peppery and earthy, making it a versatile choice in the kitchen.
Image Credit: Red Cabbage | Pexels
3) Savoy Cabbage
What sets this cabbage apart from other cabbages is its wrinkled texture. Savoy cabbage has a distinctive appearance and texture, which boasts a vibrant green colour. Its leaves, even while looking prickly, are so tender that it can go well with both raw and cooked dishes. This cabbage adds a delightful complexity to salads and coleslaws and makes the dish visually appealing.
4) Bok Choy
Bok choy, also known as Chinese cabbage, is a preferred choice for making stew and stalks. Its leaves have a unique crisp, which is widely appreciated in Asian cuisine. It belongs to the cruciferous vegetable family, similar to cabbage and broccoli. Its mild, slightly sweet flavour and crunchy texture can be enjoyed both raw in salads or cooked in stir-fries, soups, and various Asian-inspired dishes.
Image Credit: A Bowl Of Noodle Soup With Bok Choy | Pexels
5) Napa Cabbage
Napa cabbage or wombok, resembles the structure of lettuce, but it largely differs in flavour and texture. It originates from east Asia and has long, oblong-shaped leaves with a wavy texture and pale green colour. Napa cabbage has a mild, slightly sweet flavour and a crisp texture. It is commonly used in Asian cuisine but can also be eaten as a salad or in soups. It is commonly found in Asian dishes like kimchi, stir-fries, and hot pots. The versatility and distinct taste make Napa cabbage popular in traditional and modern culinary applications.
6) Brussel Sprouts
Brussel Sprouts look like small baby cabbages that are served as a side dish or as a snack. They grow on stalks and are part of the Brassicaceae family, which includes broccoli, cabbage, and kale. Brussel sprouts have a slightly bitter taste and a dense texture. One can either roast it, saute it or steam it to use it in various dishes.
Image Credits: Peeled Fresh Brussel Sprouts | Pexels
7) Kale
Kale is renowned for its dark green colour and crinkly leaves that hold sauces and flavours when used in salads. Kale can be raw in salads, sautéed, steamed, or smoothies. Its strong flavour profile gives every dish a hearty flavour, and it is a popular choice for those seeking nutritious and versatile greens.
Even being a simple veggie, cabbage offers a vibrant spectrum of different varieties to decorate the palate with various colours and textures. Try one of these varieties today.
