Aside from the classic coleslaw, the humble Cabbage is one of those vegetables that can quickly go unnoticed. But the matter of the fact is that cabbages are more versatile. There are endless recipes where cabbages can be an excellent addition. But did you know there are different types of cabbages? Yes! Green and red being the most common, cabbages come in an assortment of colours with varying textures.

Let us go through this article to discover the difference between the different types of cabbages and how to use them. Read on!

What is Cabbage?

Cabbage or Pattagobhiis a versatile vegetable loaded with essential vitamins and minerals belonging to the Brassica family. Cabbage is related to cauliflower, broccoli, and Brussels sprouts, the Brassica genus of plants and, therefore, a cruciferous vegetable. However, you can usually cut away the white part of the stem when preparing cabbages to eat raw, steamed or braised. This is because it is tough to eat and has an unpalatable taste.

Best & Different Types of Cabbages With Images:

The characteristics and taste vary with different types of Cabbage. For example, some cabbage varieties have crinkly leaves, whereas others have smooth leathery leaves. Let us look in detail at the different varieties of cabbages and what is the differentiation.

1. Green Cabbage:

Green Cabbage (Brassica oleracea) is one of the common types of Cabbage with densely packed thick leaves around the large round cabbage head. The leaves on the outer surface of the cabbage head are light green which fades to white or pale green in the centre. The size range of green cabbages is from 0.5 to 4 kg, and most of them can be used by steaming, sauteing, braising or raw.

The green cabbages have a slightly peppery taste when consumed raw. However, you get a sweeter taste with less spiciness by cooking it. Many people create sauerkraut by fermenting the Cabbage. Danish Cabbage, Domestic Cabbage, and Pointed Cabbage are some famous green Cabbages.