Cabbage is the super food of the month because of the benefits of helping to fight cancer, lower bad cholesterol, and aid in digestion. It can be a great addition to any weight loss program, pH balanced diet, plant based diet, or for any basic cooking style.
There are different shapes, colors, and sizes that make up the cabbage family. They have slightly different taste and nutritional values. This list covers green, red, savoy, bok choy, and Chinese or Napa varieties. Learn about them and then go try them all and see which is your favorite.
The green cabbage is well known and can be found in any grocery store or farmers market almost year round. Its outer leaves vary from a pale green to a dark green and the inner leaves are white to a pale green. It has a mild flavor and a crisp texture. This is probably the most familiar cabbage and can work within any cabbage recipe.
A purple or red cabbage that is milder than other cabbage. It has a round, solid head and is popular for adding color to salads, coleslaw, and stir-fries. It works well when teamed as a side with soups or sweet dishes. The leaves on the red cabbage are tougher than those on the the green cabbage because of its longer maturity time.
Savoy is a crinkled leaf cabbage that is full of flavor and great to cook with. Its head consists of loose leaves, which vary in color from dark green to light green with lacy, patterned veins. Its leaves are tender and have a milder, sweeter flavor than green cabbage. It can be interchanged with green or red cabbages and is found in a lot of European style recipes. The Savoy cabbage is considered one of the best but it is not always available.
Bok choy does not form a head and looks more like a leafy green vegetable than a cabbage. It is richer in beta carotene and calcium than other types; and it used almost exclusively in Asian cooking.
Chinese cabbage can also be known as Napa cabbage. It has long white ribs and tender, pale green leaves. Its relatively mild taste works well raw in salads as it does not dominate. It is also good cooked in soups and stir-fries. This variety is higher in vitamin C content.