types of cabbage

As a summary, this is a list of names of types of cabbage which we will explain later:

• Cabbage kale.
• Bok choy or Chinese cabbage.
• Red cabbage.
• Cabbage.
• Collard greens or kale.
• Brussels sprouts.
• Cauliflower.
• Broccoli.
• Romanesque.
• Bimi.
• Kohlrabi or nabicol.
• Kohlrabi or cabbage radish.
• Komatsuna Mizuna.

kale It’s one of the types of kale currently most popular. Until relatively recently, this variety was used mainly for animal feed, but today it is included in many dishes and diets, especially detox or vegan. It is low in calories and rich in minerals.

The bok choy cabbageor also known as Chinese cabbage, is a variety that has its origin in the East and is spreading more and more in Western gastronomy. Its expansion is especially active in northern Europe, since bok choy withstands low temperatures very well.

The red cabbage It is very characteristic for its purple. This is one of the cabbage varieties richer in antioxidants and is very beneficial for the health of the eyes. It is common to consume it in salads and also in the preparation of some sweet and sour recipes.

Cabbages of this type are leaf cabbage that give rise to closed buds of great density. There are different types of cabbage, such as curly leaf, Milan or white cabbage. They can be consumed both cooked and raw in a salad and it is common to preserve them in vinegar or fermented. As with many vegetables, the best nutritional qualities of cabbages it is raw.

The collard greens or kale It has its origin in the Mediterranean and includes different varieties of cabbage that do not form closed heads, as is the case with cabbage. It is consumed a lot in the southern part of Europe, and they are used to consuming boiled, sautéed or stewed. The best way to take advantage of their nutrients is by gently steaming them. They are low in calories and rich in vitamins and minerals.

The Brussels sprouts It is a variety whose shoots are mainly consumed, which are small and compact. It is a widely used food in diets and weight loss processes, since its caloric content is just 45 kcal per 100 grams, and on the other hand it does provide a large amount of mineral salts and vitamins to the body. Its optimum consumption is cooked in stews, in combination with other legumes or vegetables, or as an accompaniment to baked fish.

What is consumed from cauliflower is its large inflorescence, white and fleshy, which needs to be boiled or otherwise cooked, although its tender green shoots can be eaten raw. Its characteristics and texture make it a great ingredient in combination with soups or creams, such as bechamel.

Broccoli is another flower cabbage, although it is clearly distinguished from the cauliflower by the markedly green tone of its inflorescence, especially at the ends of the flowers. Its usual consumption is both raw and boiled or steamed, although an excess of heat in its preparation eliminates a good part of its beneficial components. It has an intense flavor and is often combined with sauces or purees. It is considered a superfood.

Other flower cabbage which is halfway between the two mentioned above. The cabbage romanesco It combines characteristics of both cauliflower and broccoli and stands out for its particular inflorescences in the shape of fractal geometry. It is very popular in the preparation of salads or to give a decorative touch to some dishes.

The cabbage bimi is a hybrid variety of cabbage of recent appearance and that can still cost to find in some supermarkets. It was developed in the 90s in Japan and stands out for its high concentration of nutrients, dietary fiber, protein and mineral salts, superior to those of other cabbages.

It is also a type of cabbage with a somewhat strange name. It is one of the cabbages considered root and that is given by a cross between turnips and cabbages and there are white and purple ones. The rutabaga or turnip greens it is a product that is difficult to digest due to the high percentage of fiber it contains, but it is incorporated into innumerable recipes due to its characteristic flavour, especially in stews and broths. In Japan it is common to ferment or pickle it, like that of the normal turnip, which is made there with the tsukemono technique.

Other type of root cabbage, it is red or whitish in color and has a somewhat spicy flavor, which is included fresh and finely chopped in salads or prepared in creams or broths. It is a little known type of cabbage, as it is a hybrid between cabbages and radishes, which belong to the Cruciferae. The kohlrabi or cabbage radish It is grown mainly in Switzerland, Germany and Austria.

Also, if you like radishes, we want to encourage you to discover this guide on How to plant radishes and grow them.

It is usually called “japanese spinach“, since its appearance is markedly reminiscent of that of this plant but it is a kind of cabbage. Mainly its youngest leaves are consumed, as well as its stems and flower buds. It is common to add it in stir-fries or salads, as well as in vinegar and salt preserves, which are added to soups.

If you liked discovering these 13 kinds of cabbage, we recommend you also get to know garden cabbage, which is not consumed but is used as a decorative plant, with this other post on How to care for garden or ornamental cabbage. On the other hand, if you have read this article because you are thinking of planting cabbages in your garden, we recommend this other article on What to plant in an urban garden, from which you can get more ideas.

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