15 types of cabbage

Cabbages vary in shape, size and colour, and are an excellent source of nutrition; packed with vitamins B6, C, K, and folate. With more than 400 varieties, cabbages are in ready supply with different types producing a continuous year-round harvest in all temperate climates. As a general rule, the winter cabbages have tightly-packed leaves, spring cabbages are the pointy shaped ones, and summer cabbages are looser-leaved, and less densely packed.

From tiny Brussels sprouts to the hefty globes of Savoy and Dutch White cabbages, these brassicas can be eaten raw or cooked in every way imaginable. As cabbages have a subtle earthy, peppery flavour they can be paired with stronger flavoured ingredients, such as bacon, garlic, soy sauce, lemon, chilli and caraway seeds. For cabbages that are the sweetest and least bitter in flavour look for freshly harvested, lively looking leaves. Cabbage-lovers will be heartened to hear that calling a loved one, “mon chou”, translating to, “my cabbage”, is a French term of endearment.

15 different types of cabbage

More than 400 varieties of cabbage have been identified worldwide, with a limited selection of these grown commercially. We’ve honed in on 15 varieties that are easy to incorporate into cooking seasonally with delicious results.

1. Savoy cabbage

This popular dark green winter variety comes from the Savoy region of south-east France that borders Italy and Switzerland. Savoy cabbages are one of the largest cabbage varieties, and their firmness makes them heavy for their size. The texture of the savoy cabbage makes its culinary uses wide-ranging: it holds its form when cooked in chunks, and its large, slightly elastic frilly leaves can stretch for stuffing and be a receptacle for sauces. Its flavour is milder than other cabbage varieties and it has a distinct sweetness, as well as hints of nut and earthiness. Use savoy cabbage in braised stuffed cabbage or try Good Food’s best savoy cabbage recipes.

2. Red cabbage

Red cabbage is similar in flavour to its peppery white counterpart with an additional earthy undertone. It gets its vibrant purple colour from anthocyanins, a type of pigment that’s a potent antioxidant and anti-inflammatory. As anthocyanins are water soluble it’s worth eating red cabbage raw, otherwise the colour leeches out, leaving the cabbage less nutritious and a sad shade of grey-blue. If cooking, either blast it briefly on a high heat, such as stir-frying, or let it cook for a long time on a low heat, think braising. Adding acid, such as vinegar or lemon juice, helps set and keep the purple pop. Red cabbage and apple is a winning flavour pairing, as is bacon, blue cheese and caraway seeds.

3. Pointed cabbage

Also known as sweetheart cabbage or hispi, pointed cabbage is ready to harvest in the spring. With a subtle, mild flavour that’s often slightly sweet, it’s a good ingredient to use when you’re looking to incorporate a layer of flavour rather than showcase it. Pointed cabbage leaves have less crunch than winter varieties, and the outer leaves contain the most nutrients, so don’t be tempted to peel them off and throw them away. Their characteristic shape looks great in recipes where the pointed cabbage is cut into wedges, such as roasted hispi cabbage.

4. Green cabbage

Green cabbages are harvested in late spring, its looser leaves fanning out like the petals of a blooming rose. While its outer leaves are a shade of racing-car green, they progressively become paler towards the centre of the globe. Green cabbage contains the highest concentration of dimethyl sulphide (DMS), chemical component that makes up cabbage’s slightly sulphurous flavour. Green cabbage greens are often sold pre-sliced and labelled as cabbage greens or spring greens. These mildly peppery leaves are tender and much less crunchy than the winter varieties, lending themselves well to stir-frying, steaming or braising, such as in this recipe for sausages with braised cabbage & caraway.

5. Dutch white cabbage

This cannonball of a cabbage has tightly-packed leaves that have great crunch and a peppery flavour. These smooth, pale green leaves peel off to be larger than an average palm, making them great for stuffing with meat and rice, such as cabbage rolls. The Dutch white cabbage stores well, making it a popular kitchen staple, used for coleslaw, and added to soups and stir-fries. White cabbage can be fermented to make sauerkraut, initiating beneficial probiotics.

6. Napa cabbage

Also known as Chinese leaf, the Napa cabbage originated in China and is now a staple ingredient throughout East Asia. It has an identifiable elongated shape with pale green tightly packed crinkly leaves. The grooves in its leaves are ideal for holding and absorbing sauces, and its crispness brings texture to stir-fries and salads. Napa cabbage is commonly used in kimchi and its firm leaves are also commonly used as a receptacle, such as in Chinese leaf pork wraps.

7. Wild cabbage

Wild cabbage is the parent of all the brassicas, which includes broccoli, cauliflower and turnips as well as the many varieties of cabbage. It has bright yellow flowers that bloom throughout the summer and wide purply-green leaves that are best eaten in early spring. While wild cabbage is safe to eat, it’s noticeably fibrous and can cause bloating. Cooking wild cabbage, in a similar way to kale, will help to break down some of the fibre, resulting in more tender leaves.

8. Kale

There are several varieties of kale, all similarly as nutritious as cabbage with a good dose of vitamin K, C and rich in antioxidants. There are a handful of kale varieties dominating the culinary market:
1) Lacinato kale, also referred to as Tuscan, Italian or Dinosaur Kale, with long, dark green, bumpy, course leaves and a sweet, nutty flavour
2) Curly kale with vibrant green ruffled leaves and a bitter, peppery, earthy flavour
3) Cavolo nero with long, narrow dark green leaves and an earthy, tangy and nutty flavour

Prepare kale by stripping off and discarding tougher stalks, then cook as you would cabbage: on a high heat briefly (steaming, boiling, stir-frying) or low heat for a long time (braising or roasting). Kale is also delicious eaten raw in salads.

9. Pak choi

Also known as bok choy, pak choi originates from China where it is traditionally eaten during Chinese New Year celebrations as a symbol of luck and longevity, due to its vitamin C, K and antioxidants. Its tender, green leaves wilt when cooked while its broad white stalks retain a contrasting crisp, crunchy texture. Bok choy cooks surprisingly quickly and is commonly used in stir-fries or blanched in boiling water. Explore Good Food’s best pak choi recipes.

10. Choy sum

Also known as Chinese flowering cabbage, this leafy Asian green can be identified by its long, thick stems and oval, tender green leaves. Similarly to pak choi, its crunchy stems retain their texture when cooked while the leaves wilt quickly. Its subtle peppery, mustard flavour is most prominent when eaten raw, and dials down when cooked, even briefly. Choy sum is a key ingredient in Cantonese cuisine, where it’s served simply blanched or blanched and then stir-fried.

11. Brussels sprouts

No festive lunch is complete without a few of these tiny green cabbages, originating from Belgium’s capital city, Brussels. A single stem can have as many as 100 brussels sprouts growing on it, coming into season in late autumn and throughout the winter. These compact, dense globes taste similar to winter cabbage, but can be slightly sulphurous and bitter, especially if overcooked or if the sprouts aren’t particularly fresh. Choose sprouts that are vibrant green and sold on the stem if possible, then cook within a few days of buying as they don’t store well. While sprouts are often boiled and served with a knob of butter, they also team well with chestnuts and bacon. Get adventurous with chilli-charred brussels sprouts or another of Good Food’s brussels sprouts recipes.

12. January King cabbage

Its purple dipped outer leaves give this winter cabbage a majestic quality. January Kings have a crunchy texture and subtle sweet flavour that’s enhanced when cooked low and slow. They come into season between October and February and despite their regal name, mature at a fairly small 1.5kg to 2kg. Prepare and cook in the same way you would a savoy cabbage.

13. Kohlrabi

Kohlrabi also goes by the name cabbage turnip or German turnip. It looks a lot like a turnip with a bulb-like shape that’s pale green or purple in colour, sometimes with a few sprouting leaved stalks. Its flavour, however, is all cabbage, with a similar peppery profile to the centre of a Dutch white cabbage, although a little sweeter, and also with a crisp, crunchy texture. Raw kohlrabi adds a pop of flavour to coleslaw, see peppery kohlrabi slaw, and looks attractive finely shaved with a mandolin. Kohlrabi can also be braised, and in Germany it’s traditionally diced, boiled and served with a cream sauce.

14. Cauliflower

Not an entirely obvious member of the cabbage family, cauliflower has contrasting pale green silky leaves that cradle an ivory-white head of curds. It’s often broken up into florets to be eaten raw, cooked for just a few minutes, or kept whole when cooked, made especially delicious with middle eastern flavours, such as in this recipe for whole roasted cauliflower. There are several varieties of cauliflower making it available year-round. The late summer variety, romanesco cauliflower, has vibrant green peak-shaped curds, while purple-headed cape broccoli (a misleadingly named type of cauliflower) matures in late winter into early spring. Cauliflower’s earthy, mildly nutty cabbage flavour pairs particularly well with strong cheese, such as in cauliflower cheese, which brings out its creamy texture.

15. Broccoli

The name broccoli derives from the Italian word, broccolo, meaning cabbage sprout. Its large, dark green flower heads are packed with fibre, as well as vitamin C, K and A and folate. The variety you’ll see sold most frequently is the large-headed calabrese, which is sweet enough in flavour to be eaten on its own raw or briefly steamed. In the UK, calabrese is in season June to November but demand sees it flown in from across the world year-round, which can also be said for the recently cultivated tenderstem broccoli. Small-headed sprouting broccoli is in season from February to May, is more bitter than the calabrese and comes in two colours, dark purple and pale yellow.

Cabbage articles

How to cook cabbage
Top 5 health benefits of sauerkraut
Top red cabbage recipes
Top 5 health benefits of red cabbage
Our most indulgent Brussels sprouts recipes

Cabbage recipes

Cabbage recipes
White cabbage recipes
Savoy cabbage recipes
Pak choi recipes
Brussels sprouts recipes