All cabbages offer the health benefits of their cruciferous relatives, at least to one degree or another. They are all low in calories and provide a moderate source of fiber. When buying the familiar green or red cabbage, look for firm, smooth heads that feel heavy. Avoid heads with brown or discolored areas and those that are loose and puffy. However, savoy cabbage's round heads are more loosely packed.
Chinese cabbage is a loosely packed elongated head of light green stalks that are slightly crinkled.
If you are making homemade sauerkraut, coleslaw and dishes requiring long slow braising, choose regular green cabbage. Red cabbage, with somewhat coarser leaves, takes longer to cook. Reds lend themselves to braising with bacon and red wine, with grated apples or pears, or with dried fruit. Savoy cabbage has a tender texture and is mostly used for salads. Chinese, with its mild flavor, is delicious raw in salads, but equally good in baked dishes and soups.