Types of Cabbage

Your Recipes Will Taste Excellent When Cooked with These 17+ Types of Cabbage

Surely we still often cook cabbage as our favorite food every day.

And there will also be many recipes for different vegetables.

Today I will introduce you to some popular types of cabbage.

Let’s explore together!

I/ Bok Choy Cabbage (Pak Choi or Chinese white cabbage)

types of cabbage - bok choy
bok choy

It is a type of Chinese cabbage.

Chinensis variety does not form heads. Instead, they have leaf blades of green with lighter bulbous bottoms.

Bok choy tastes a lot like cabbage. It has a mild and fresh flavor with a slight peppery kick.

The stalks have an almost celery-like crunch, and the leaves are crisp and soft.

Raw Bok choy contains 95% water, 2% carbohydrates, and 1% protein, with less than 1% fat.

Many conditions may be protected by the nutrients found in bok choy.

  • Bok choy also includes vitamin C, Vitamin E, and Beta-carotene. These nutrients are rich in antioxidant properties, which help protect cells from damage caused by free radicals.
  • Vitamin K, iron, phosphorous, calcium, magnesium, and zinc in bok choy all play a role in building and maintaining bone structure.
  • All three minerals found in bok choy are potassium, calcium, and magnesium. They are known to lower blood pressure naturally.
  • Bok choy is rich in folate, potassium, vitamin C, and vitamin B-6, contributing to a healthy heart.
  • The selenium found in bok choy has been found to improve immune response to infection by stimulating the production of T-cells that identify and kill invading bacteria and viruses. Such uses are also found in CBD gummies.

Pak Choi Seeds

Broccoli Sprouting Seeds
Pak Choi Seeds

II/ Broccoli Cabbage

broccoli

Broccoli is an edible green plant in the cabbage family, native to the eastern Mediterranean, Asia Minor; and was cultivated in Italy in ancient Roman times and was introduced to England and America in the 1700s.

Broccoli has large flower heads, usually dark green, arranged in a tree-like structure branching out from a thick stalk, typically light green. Leaves surround the mass of flower heads.

Broccoli is a rich source of vitamin C and vitamin K. It contains its characteristic sulfur-containing glucosinolate compounds, isothiocyanates, and sulforaphane.

The benefits of broccoli are:

  • Broccoli is rich in antioxidants that provide health-protective benefits.
  • Broccoli’s bioactive compounds may help reduce inflammation.
  • Many bioactive compounds found in cruciferous vegetables like broccoli may help reduce the damage to cells caused by chronic diseases.
  • People with diabetes may be able to eat broccoli, which can help them control their blood sugar.
  • Broccoli has a high amount of fiber and antioxidants that may help support healthy bowel function.
  • Broccoli has a variety of nutrients. Some of these nutrients help prevent and maintain good oral health.
  • Broccoli’s vitamins and bioactive compounds may slow down brain aging ability and help maintain healthy brain and nervous system function. Thereby helping you not often feel bored with your life.
  • Broccoli is rich in nutrients that can support healthy bones and may help prevent bone-related problems.

Broccoli Sprouting Seeds

Broccoli Sprouting Seeds
Broccoli Sprouting Seeds

III/ Brussels Sprouts Cabbage

brussels sprouts

The Brussels sprout, a form of cabbage, is a member of the Gemmifera Group of cabbages.

It is widely grown in Europe, North America, and Asia for its edible buds known as “sprouts.”

These sprouts are a precursor to the modern Brussels sprouts. They were first grown in Ancient Rome but became very popular in Belgium during the 16th and 17th centuries.

Brussels sprouts are best when eaten cooked. The smaller Brussels sprouts have a more delicate flavor than the larger ones. They are loved for their adorable shape, easy-to-use flavor, and versatility in various recipes.

Brussels sprouts are highly valued for their many benefits, including:

  • Brussels sprouts contain a lot of kaempferol. This antioxidant has been extensively studied for its health-promoting properties.
  • The high levels of antioxidants found in Brussels sprouts help protect against certain types and forms of cancer.
  • Brussels sprouts are rich in vitamin K, a vital nutrient for bone metabolism and blood clotting.
  • Brussels sprouts contain fiber and antioxidants, which may help maintain blood sugar levels.
  • Brussels sprouts are a great source of ALA omega-3 fatty acid, which can help reduce inflammation, insulin resistance, and cognitive decline.
  • Brussels sprouts contain high levels of antioxidants, which may lower inflammation.
  • Brussels sprouts are rich in vitamin C. This antioxidant is vital for immune health, iron absorption, and collagen production. It also aids in the growth and repair of tissues.

IV/ Cauliflower Cabbage

cauliflower

Cauliflower is among many vegetables belonging to the Brassicaceae family (or Mustard).

Cauliflower was originally from the Mediterranean region. It arrived in Europe towards the end 15th century.

Cauliflower heads are similar to those of broccoli. However, the edible portion has flower buds.

When eating cauliflower, you will get several benefits, such as:

  • Cauliflower is a good source of vitamins and minerals. It contains almost all the vitamins and minerals you need.
  • Cauliflower has a high level of fiber which is good for your digestive health and can reduce the risk of many chronic diseases.
  • Cauliflower is rich in antioxidants which can be beneficial for inflammation reduction and protection against chronic diseases.
  • Cauliflower contains a lot of choline which many people lack. As a result, it plays a vital role in many bodily processes and can help prevent several diseases.
  • Cauliflower is high in sulforaphane. This compound is beneficial for many reasons, including a reduced risk of developing cancer, heart disease, and diabetes.

V/ Choy Sum Cabbage (Cai Xin)

choy sum

Choy sum, also known as Chinese flowering cabbage, is a leafy vegetable commonly used in Chinese cuisine.

It’s a member of the mustard family, genus Brassica.

Choy sum has slender stems, averaging 15-20 centimeters in length. It is characterized by yellow flowers borne on slightly fleshy stems.

The oval leaves can be light green or dark green with slightly serrated margins.

It does not form compact heads like many other cabbages. Instead, it is closer to bok choy.

Choy sum has a tender, sweet, crunchy texture with a sometimes-bitter flavor.

Depending on the age, young stems are sweeter, while mature stems can have more robust and spicy flavors.

Some of the benefits of choy sum are:

  • It is an excellent source of vitamin B6 as well as folate.
  • It is also rich in potassium and folic acids, which are beneficial for preventing diseases such as osteoporosis and heart disease.
  • Choy sum is also a great source of calcium, iron, and vitamins A. These antioxidants can boost the immune system and protect cells from damage.
  • Choy sum highs in vitamin C can help your body build resistance to infectious agents and neutralize harmful, pro-inflammatory free radicals.

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VI/ Danish Ballhead Cabbage

danish ballhead

Danish Ballhead cabbage ranks among the top varieties and Europeans have grown it for many centuries.

The Danish Amager was the first cultivar of this heirloom variety. It was named for Amager on the Danish coast near Copenhagen.

Danish Ballhead cabbage It was first cultivated in the 15th century. This cabbage variety was introduced to America in 1887 by the Danish Ballhead cabbage plant.

Danish Ballhead cabbage produces solid round heads that are great to eat fresh or cooked. It offers a sweet and delicate flavor.

The head is an enlarged terminal bud made of expanded and crowded, overlapping leaves.

Danish Ballhead cabbage is reliable and seems to have fewer insect problems than other varieties.

And if you can’t eat it all right away, it keeps well in winter storage.

Danish Ballhead cabbage is another variety that contains many nutrients that you also want to try to plant.

VII/ Early Jersey Wakefield Cabbage

early jersey wakefiled

A historical variety, the first Early Jersey Wakefield cabbages were raised in 1840 by Francis Brill of Jersey City, New Jersey.

It has proven a variety of reliable favorites for US gardens, especially in northern climes.

Early Jersey Wakefield is a cabbage variety of early harvest cabbage with pointed, small, tender heads that resist splitting.

It is popular because of its excellent flavor and has resistance to frost and cabbage yellows.

Growers appreciated its early harvest and deliciously ate fresh.

If you want to have cabbage for a short time, Early Jersey Wakefield is a non-ignore variety.

VIII/ Gonzales Cabbage

gonzales

The Gonzales cabbage variety can be described as a green, early-season hybrid.

Gonzales weighs in at about a pound and measures 4 to 6 inches (10 to 15 cm), making them perfect for most family-size meals.

The small heads make it an ideal choice for gardeners with limited spaces.

Gonzales takes 55 to 66 days to mature. It also offers excellent resistance to splitting.

Its popularity is thanks to its delectable and vibrant flavor – a combination of super-crunchy and sweetly spicy.

It might seem like Gonzales is a tiny baby or mini-cabbage, which means it has a shorter storage time than other varieties.

However, the plant holds well in the field, so you don’t need to take home more than you use each day.

Gonzales is another short day cabbage that you also want to try to plant in your garden.

IX/ Green Cabbage (Cannonball Cabbage)

Green Cabbage
green

Green cabbage is part of the Brassicaceae genus and the mustard family, Brassicaceae.

It is believed that green cabbage is a native of southeastern Europe and Central Asia and was domesticated first during ancient Rome and Egypt.

Green cabbage, also known as the king of cabbages, is one of the most popular varieties.

The green cabbage is a variety of pale green leaves. They are large and thick with prominent veins. The leaves are firm when they are raw but tender when cooked.

The only part of the plant usually eaten is the leafy head and the spherical cluster of immature leaves.

Brassica’s genus is famous for its green cabbage, which has a mild, sweet flavor and a slightly peppery end.

Green cabbage is rich in vitamins C, K, and B-complex vitamins. It’s also rich in potassium, folate, minerals, calcium and magnesium, and phosphorus.

Also, green cabbage contains a lot of polyphenols and sulfur compounds. Therefore, it provides beneficial antioxidant and antibacterial properties for your body.

Green Cabbage Seeds

Broccoli Sprouting Seeds
Green Cabbage Seeds

X/ January King Cabbage

january king

This ancient variety, first developed in northern Europe more than a century back, is known as January King cabbage. It’s a winter vegetable that has been cultivated in England ever since 1867.

This vigorous heirloom variety is a cultivar with intermediate morphology between white and Savoy cabbage.

It is known in England for being the best-tasting cabbage on the market.

January King cabbage produces beautiful cabbage heads with pale green inner leaves and deep purple outer leaves, slightly tinged with green.

This cabbage plant can withstand the worst winter conditions: rain, snow, mold, hard freezes, and even snowfall. Slow-growing but hardy plants produce purple cabbage heads in January or February.

You can also plant it in early fall for a mid-winter harvest.

If you want to plant vegetables that survive the winter, January King cabbage is a must-have variety.

XI/ Jaroma Cabbage

jaroma

Jaroma cabbage refers to the original type and origin of white cabbage.

Jaroma cabbage has a flatter head than regular white cabbage, making it easier to cut.

It has leaves that are slightly waxy and light green like green cabbage.

Jaroma cabbage is milder in taste than white cabbage. It can also be used as a raw vegetable or as a salad.

Jaroma is also quicker to cook than white cabbage due to its tender leaves.

Jaroma cabbage is easier to digest than either white or red cabbage and slightly more bitter.

This cabbage variety has grown in importance since 1999 when it was first introduced.

XII/ Kale (Leaf Cabbage)

kale

Kale is a member of Brassica oleracea, which comes from the mustard family (Brassicaceae).

Kale is closely related to the wild cabbage, and most forms bear a rosette of leaves at the top of the stem.

However, kale plants can have green or purple leaves, and the central leaf does not form a head like headed cabbage.

Kale is mainly grown for the autumn and winter harvests because cold increases its taste and quality.

Kale is a popular choice because it contains many health-beneficial nutritions.

Kale offers health benefits like:

  • Kale is high-nutrient and low-calorie, making it one of the most nutritious foods on Earth.
  • Kale is rich in powerful antioxidants like quercetin or kaempferol that have many positive effects on our health.
  • Kale has a high level of vitamin C, an antioxidant that plays many essential roles in the human body.
  • Kale is high in betacarotene (an antioxidant that the body can transform into vitamin A).
  • Kale contains many essential minerals such as magnesium, calcium, and potassium.
  • Kale has a high level of lutein, zeaxanthin, and other nutrients. These nutrients have been shown to significantly reduce the risk of cataracts and macular degeneration.

All those benefits make Kale a variety you want to grow in your garden.

XIII/ Kohlrabi (German Turnip)

kohrabi

Kohlrabi is a biennial crop and a member of the Brassica family. It’s best to grow it in the cool seasons of spring and autumn. However, it can shine in the winter months.

Its origins in nature are the same as Green cabbage, Broccoli, Cauliflower, and Kale.

Kohlrabi is popular in Europe and Asia. It was first grown in Europe around 1500 and was imported into America 300 years later.

Kohlrabi has been a staple food in Germany’s cuisine for hundreds of years.

Two edible parts of Kohlrabi are the round bulb and the leaves. Its stems, leaves, and bulbs are edible raw or can be prepared for cooking.

The most popular kohlrabi types include white, green, or purple. It tastes like broccoli but slightly sweeter.
Some of the health benefits of Kohlrabi are:

  • Kohlrabi contains nutrients that can boost immunity and reduce your risk for chronic disease.
  • Its high fiber content also supports a healthy microbiome.
  • Kohlrabi also has potent antioxidants, anti-inflammatory properties, and phytochemicals that may lower your risk for diabetes, heart disease, obesity, Alzheimer’s, and other chronic diseases.

Kohlrabi Seed

Broccoli Sprouting Seeds
Kohlrabi Seed

XIV/ Napa Cabbage (Chinese Cabbage)

napa

Napa cabbage (also known as celery cabbage) is a type of Chinese cabbage that belongs to the mustard family (Brassicaceae). It originated in the Beijing region of China.

It was first introduced to Korea in the 13th century, then to Southeast Asia in the 15th century. Finally, it reached Japan in the 19th century.

It has been a popular crop in Europe, America, and Australia since the 20th century.

The plant’s head is oblong-shaped and contains tightly arranged, thick, white-colored leaves with prominent veins.

The heart and interior leaves are yellow to ivory color. The stem ends and ribs are thinner than regular green cabbage.

It has a sweet, crunchy, celery flavored taste and is milder but not too sweet.

Napa cabbage is a popular vegetable due to its resistance to cold. It thrives best on short and mild days.

Napa cabbage is perfect for your health because of some reason.

  • Napa cabbage has a lot of nutrients that are effective in protecting our bodies against inflammation.
  • Napa cabbage contains vitamin K and is a source of calcium that is excellent for bone growth.
  • Napa cabbage is rich in antioxidant substances and anti-inflammation, protecting us from free radicals.
  • Napa cabbage also contains high amounts of minerals such as potassium, phosphorus, calcium, magnesium, and iron.

XV/ Pointed Cabbage (Sweetheart Cabbage)

pointed

Pointed cabbage belongs to the cabbage family. It is closely related to white cabbage with green leaves and a pointed head.

Pointed cabbage is a spring vegetable and can be found up to the middle of the summer, instead of most cabbages that are winter vegetables.

Pointed cabbage looks like a pointed cone. These leaves have a soft texture and a sweeter flavor than regular green cabbage.

Pointed cabbage is sometimes used to replace Chinese cabbage in some dishes.

Pointed cabbage offers health benefits like:

  • Pointed cabbage is high in vitamin C and dietary fiber, which help maintain a healthy immune system.
  • Pointed cabbage contains a high amount of zinc which helps the body fight the common cold.
  • Pointed cabbage’s roughage gently stimulates your intestines and ensures that your digestive system works well.
  • Pointed cabbage is much easier to digest than white or red cabbage.

XVI/ Red Cabbage (Purple Cabbage)

red

Red cabbage belongs to the Brassica oleracea Capitata group. This group includes nutritious vegetables like Broccoli, Brussels sprouts, and Kale.

Red cabbage is found all over Europe, the Americas, China, and Africa.

It is wrapped in tightly waxy leaves and shaped like green cabbage. Red cabbage leaves are less water-weight than Chinese cabbage varieties, making them chewier and coarser.

Red cabbage leaves are colored dark red or purple due to a pigment belonging to anthocyanins.

The soil pH affects the color of the plant. Acidic soils will make the leaves more reddish; neutral soils will

make them more purple. Alkaline soils will produce greenish-yellow-color cabbages.

Red cabbage is crunchy and has a peppery flavor when raw but becomes sweeter and tender when cooked.

When using red cabbage, you will get health benefits such as:

  • Red cabbage can help reduce inflammation and other symptoms such as pain, swelling, and discomfort.
  • Red cabbage is a good source of anthocyanins. These beneficial plant compounds may help reduce your risk of heart disease.
  • Red cabbage has smaller amounts of minerals like calcium, manganese, and zinc. These minerals are essential for maintaining healthy bones.
  • Red cabbage may improve your gut health by reducing inflammation, preventing intestinal lesions, and treating ulcers.

Best Cabbage Seeds Collection

Cabbage Seed Collection

Cabbage Seed Collection

Cabbage Seeds for Planting

Cabbage Seeds for Planting

XVII/ Romanesco Broccoli Cabbage

romanesco

The Romanesco (sometimes called Romanesco Broccoli or Roman Cauliflower) is part of the species Brassica oleracea.

It was first documented in Italy in the 16 century, but it didn’t debut in America until the 1990s.

Romanesco can be grown in warm climates and harvested during cool seasons.

Romanesco is an approximate fractal and forms a logarithmic loop. Each bud in the loop looks identical and is composed of a series of smaller buds.

It has a firm texture and tastes delicately nutty and earthy.

Romanesco is not unique, but it is also perfect for your health.

  • Romanesco’s vitamin A improves your eye health and reduces the risk of macular disease.
  • Romanesco is high in iron, will help increase red blood cell production, improve circulation, and maintain good heart health.
  • Romanesco contains many antioxidants, vitamins, and minerals that may help your body fight disease and infection.
  • Romanesco is rich in glucosinolates. These are compounds rich in sulfur and nitrogen that cleanse your kidneys naturally.
  • Romanesco’s fiber and antioxidants help prevent cancerous free radicals from causing other health problems.

XVIII/ Savoy Cabbage

savoy

Savoy cabbage is a variety of the plant species Brassica oleracea and is a member of the Brassicaceae plant family.

It is believed that it originated in England and the Netherlands in the 18th century. Savoy cabbage was introduced in Germany under “Savoyer Kohl” and was named after France’s Savoy region.

Savoy cabbage looks like Green cabbage, but the leaves are deep green and crinkled.

Because they protect the plant against the elements, the outer leaves are hardy, firm, and thickly veined with dark green colors. The inner leaves, which are not exposed to sunlight, are more delicate, tender, and crisp with pale green, yellow, or white hues.

Savoy cabbage head is compact, tight, and retains a firm texture when cooked.

Savoy cabbage tastes milder, earthy, and sweeter than regular green cabbage.

It also contains potassium, magnesium, calcium, manganese, and iron.

Moreover, Savoy cabbage is an excellent source of fiber, vitamins C and K that can aid in digestion and help boost immunity in your body.

Savoy cabbage is another winter vegetable you want to grow in your garden.

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Conclusion

Above are all the most popular cabbage in the world.

Now it’s your turn.

What kind of cabbage do you like best?

Which cabbage will you cook for your next meal?

Or you are preparing the soil to grow the cabbage you have chosen.

And maybe you want to mix them with the organic compost you learned in the previous tutorial.

Anyway, let me know by commenting below.

See you in the upcoming article.

  • Cabbage Seed Collection
  • Cabbage Seeds for Planting
  • Miracle-Gro Indoor Potting Mix
  • Miracle-Gro Potting Mix
  • Foxfarm Ocean Forest Plant Garden Soil
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