Types of Cabbage & Their Uses in Cooking
There are hundreds of recipes to make with cabbage, but different varieties of cabbage lend themselves to different cabbage recipes. Whilst there are many types of cabbage available across the globe, there are four main types that dominate British cabbage recipes. These are:
- Red cabbage: The brightest type of cabbage used, the red cabbage is often eaten raw, added to salads or pickled as the ideal side dish.
- Green cabbage: The common cabbage, one you're most likely to see on plates across the country. Use this variety in classic comfort dishes like coleslaw, stir-fries, soups and stews. Green cabbage is also great for adding crunch to tacos or shredding into a fresh, tangy salad.
- Chinese cabbage: The wombok cabbage and the napa cabbage are types of Chinese cabbage. These are stars of many Asian dishes.
- Savoy cabbage: Often mistaken for the green cabbage, this one offers sweet flavours with crispy leaves the closer to the centre you reach. Use this variety in more delicate dishes like a light saute, or stuffed cabbage rolls, where its crinkled leaves hold fillings well. Savoy cabbage also works well in wraps, casseroles, or as a substitute for green cabbage when you want a slightly sweeter and milder taste.
