Cabbage-Different Varieties

Cabbage is one of those unsung heroes in the kitchen.

Its a pretty bridesmaid that slipped out of the limelight.

Watch out ! It is making a comeback.

Fondly coined as the “Betty White of the produce aisle”.In colder months when fresh vegetables are hard to come by, this vegetable is one of the most affordable in the produce aisles .

It is part of the Brassica family, and is closely related to vegetables such as broccoli and cauliflower. It is high in vitamins (especially Vitamins C and K) and vitamin B6, which is crucial for keeping our immune system up and running.

It is an excellent source of many essential minerals like manganese. It is also rich in antioxidants and is a great body cleanser( think spring detox!)

The different varieties :

There are a number of varieties including white, red, savoy and the Asian staple , Bok Choy

White Cabbage

White ones have firm, tightly-packed, solid heads of leaves. They are not actually white; the leaves are very pale green with patches of white around the veins. The outer leaves tend to be darker green then the ones inside which don’t get the direct sunlight. They mature late in the fall.

Best used in :

• Sauerkraut
• Coleslaw
• South Indian Stir Fry/Poriyal/Palya/Thoran
• Chutney
• Fritters/Pakoda/Bhajiya
• Rice/Pilaf/Pulav
• Kootu/Dhal
• Curry Sabzi

Green Cabbage

Best used in :

• Raw
• Stir fries
• Soups
• Braises
• Rolls ( using their whole leaves)
• Kootu/Dhal
• Rice/Pilaf/Pulav
• Manchurian
• Curry/Sabzi

Purple Cabbage :

Best used in :

• Coleslaw
• Salad mixes
• Spring Rolls
• South Indian Stir Fry/Poriyal/ Palya/Thoran
• Fritters/Pakoda/Bhajiya

Napa Cabbage

Napa is probably the most well-known, as it’s also available in non-Asian supermarkets. It’s a large vegetable with white stalks and pale green leaves arranged cruciferously. It is oblong in shape. Napa kind has a mild taste and has a soft texture when cooked.

Best used in :

• Korean Kimchi
• Asian soups
• Stir- Fries
• Eaten raw.

Savoy Cabbage

Savoy type is also known as curly kind. With ruffled, lacy, deeply ridged leaves, Savoy cabbages are perhaps the prettiest cabbages around. The leaves are more loosely layered and less tightly packed than green or red one, although its uses are similar. 

Best used in :

• Soups
• Stir-Fries

Bok Choy

Best used in :

• Stir -Fries
• Soups
• Mixed vegetable dishes

Choy Sum

It looks similar to bok choy, but it is longer and slimmer. The leaves are tender enough to eat in a salad while the stems are crisp and watery.

Best used in :

• Noodle soups
• Stir- Fries
• Salads with oranges ( Chinese influenced)
• Vinaigrettes ( with Chinese Five spiced powder)

Cabbage Recipes on our site

Sharing below, links to my published posts on Cabbage and the recipes made using cabbage, for your interest :

• All about cabbage
• How to choose, store and prepare cabbage
• Stir fry/Poriyal
• Fritters/Pakoda Bhajiya
•  Upkari/Poriyal
• Thai Spring Rolls
• Bok Choy Kootu

The Bottom Line

Do you have a favorite cabbage recipe ?

Try our recipes today and give us your feedback on how it turned out for you. Be it deep frying or with your air fryer, it sure will keep you warm and happy.A perfect rainy day or cold weather snack!

If you find our post helpful and got to try any of our recipes, do share your feedback on the comments section below. We would love to hear from you.

Indian cooking is all about using the right spices in the right way. To make it easy for you ,we have our E-Book : A Complete Beginner’s Guide to Indian Spices, you can get it here.

You can also find us on Facebook, Pinterest, Twitter and Instagram, we would love for you to follow us there!

.