Cabbages have short, broad stems and leaves or flowers that form a compact head. They're loaded with vitamin C, fiber, and possibly cancer-fighting compounds to boot.
Inflorescent vegetables like broccoli and cooking greens like kale are also technically cabbages, but cooks use them differently, so they've been put into their own, separate categories.
These look like small cabbages, and they're most often boiled or steamed and served as a side dish. They have a rather strong flavor, so it's best not to pair them with anything that's delicately flavored. They don't store well, so use them within a day or two after purchasing.Learn more
Cabbage is a nutritional powerhouse that can be eaten raw, usually in slaws, or steamed, boiled, or sautéed. Choose heads that are unblemished, smallish, and heavy for their size. They're cheapest and best in the late fall, winter, and early spring. Store them uncut and unwashed, in a plastic bag in the crisper section of your refrigerator. Many varieties will remain fresh for several weeks. Varieties include green cabbage, which is what recipes often mean when they simply say "cabbage," red cabbage, napa cabbage, savoy cabbage, su choy, Brussels sprouts, and kohlrabi.Learn more
Cabbage is quite versatile. You can cut it into chunks, boil it, and serve it with corned beef or other fatty meats. You can also use cooked leaves as wrappers for meat fillings, or shred raw ones for cole slaw. Select heavy heads of cabbage that have shiny leaves.Learn more
Like bok choy, napa cabbage is a common ingredient in Asian stir-fries. It can also be used as a milder and more delicate alternative to green cabbage in slaws and other recipesLearn more
Red cabbage tastes just like green cabbage, so your choice between them depends largely on which color you prefer. One problem with red cabbage, though, is that the color tends to bleed and discolor surrounding foods. Select heavy heads of cabbage that have shiny leaves.Learn more
Savoy cabbage is like ordinary cabbage, but with a milder flavor. It can often be used in place of green cabbage, and your dish will probably be the better for it.Learn more