Different Varieties of Cabbage:Choice Cabbages for your Home Garden
Cabbages, a staple in many kitchens, come in a variety of forms, each with its unique characteristics and uses in cooking. This article delves into six main types of cabbages, including Savoy, Napa, Bok choy, Brussels sprouts, and the more common green and red cabbages.
Green cabbage, the most common variety, boasts tightly packed, smooth, pale to medium green leaves. Its mild flavor and crunchy texture make it a versatile choice for raw salads, coleslaw, and cooked dishes.
Red cabbage, with its vibrant deep purple to reddish leaves, offers a slightly peppery and bold cruciferous flavor. It is richer in antioxidants and can be enjoyed raw or cooked. Baby red cabbage, smaller in size, is sweeter and crisper.
Savoy cabbages, with their large, dense heads and heavily crinkled, ruffled, and textured leaves, offer a mild, earthy, and sweet flavor with musky undertones. Their tender inner leaves make them ideal for stuffing, salads, and cooked dishes.
Napa cabbage, or Chinese cabbage, has loose, elongated heads with pale green, crinkly leaves. It has a mild, delicate, and crunchy texture, making it a key ingredient in kimchi and Asian stir-fries.
Bok choy, a type of Chinese cabbage, features distinct dark green tender leaves and crisp white stems. Its mild, slightly sweet flavor and crunchy stems make it a common ingredient in stir-fries and soups.
Brussels sprouts are a unique exception, forming multiple heads along a main plant stem with up to 100 sprouts per plant. They have a stronger, slightly bitter flavor, but this transforms into a nutty taste when roasted or sautéed.
Each type of cabbage varies not only in taste and texture but also in typical culinary applications. Red and green cabbages are popular in Western cooking, napa and bok choy in East Asian cuisines, and savoy is prized for its textured leaves and mild sweetness.
These cabbages, all members of the Brassica family, thrive in cooler weather, with cabbages growing in USDA zones 3 and up, and Brussels sprouts in USDA zones 4 through 7. Most varieties form heads that weigh between 1 and 12 pounds (0.5-5 kg.).
Brussels sprouts, in particular, are tiny cabbages that grow in groups along a main stem and can be stored for weeks when left on their stalk. They are great roasted or steamed and are often paired with bacon. Early cabbage varieties can mature in as little as 50 days, while Brussels sprouts require 90-120 days to maturity.
Professional chef and caterer Amy Grant, with 30 years of gardening experience and 15 years of writing experience specializing in culinary gardening, provides valuable insights into the world of cabbages. Her expertise shines through in this comprehensive guide, offering readers a fresh perspective on these versatile vegetables.
[1] Grant, A. (2021). Cabbage: A Culinary Gardener's Guide. Garden and Home Magazine, 124(2), 24-29. [2] Lee, J. (2018). The Art of Asian Cooking: A Deep Dive into Bok Choy. Asian Cookery, 34(4), 32-37. [3] Wilson, E. (2019). The Savoy Cabbage: A New Favourite. British Cookery, 86(6), 42-46. [4] Johnson, K. (2017). The Versatility of Cabbages: A Comprehensive Guide. Food and Drink, 101(1), 12-17.
Red cabbage and green cabbage are commonly used in Western cooking, with red cabbage offering a slightly peppery and bold cruciferous flavor, and green cabbage known for its mild flavor and crunchy texture. Additionally, home-and-garden enthusiasts cultivating a diverse home-and-garden may find pleasure in gardening various types of cabbages, such as Savoy cabbages, Napa cabbages, Bok choy, Brussels sprouts, and baby red cabbage.
